Hot Chicken Salad Recipe: There’s something incredibly nostalgic and satisfying about hot chicken salad. It’s that old-school comfort food your grandma might have made for Sunday dinner or church potlucks.
Creamy, cheesy, and topped with that irresistible crunchy layer, this dish walks the line between a salad and a casserole—and we are so here for it. Whether you’re looking for an easy weeknight dinner, a cozy winter meal, or a potluck hero, hot chicken salad fits the bill.
Let’s dive into everything you need to make it from scratch, step-by-step.
Why You’ll Love This Hot Chicken Salad
This dish checks all the boxes. It’s creamy, crunchy, salty, and savory with a touch of tang from the mayo and a pop of flavor from onions or pickle relish if you choose to add them. It’s a perfect combination of texture and flavor. But beyond the deliciousness, it’s also incredibly versatile. Got leftover chicken? Toss it in. Want to sneak in some veggies? Go ahead. You can prep it ahead of time, refrigerate it, and just pop it in the oven before serving. It’s great for meal prep, picky eaters, and even gatherings. Plus, it’s beginner-friendly—you don’t need to be a pro chef to get this right!
Perfect Occasions to Serve Hot Chicken Salad
So, when should you pull out this tasty treasure? Here are a few moments when hot chicken salad is a winner:
- Family dinners – Quick, filling, and universally loved.
- Potlucks & picnics – Easy to transport and serve.
- Holidays – Add it to your Easter, Thanksgiving, or Christmas table.
- Meal prep – Make a batch, portion it out, and reheat throughout the week.
- Post-church or community gatherings – Classic potluck material.
- Comfort food cravings – Perfect for those cozy, rainy-day vibes.
No matter when or where, hot chicken salad always brings warmth and smiles.
List of Ingredients You’ll Need
Let’s get into the building blocks of this comfort dish. The ingredients are simple, affordable, and easy to customize.
Main Ingredients
- 2 cups cooked chicken, diced or shredded (rotisserie works great!)
- 1 cup chopped celery – for crunch
- ½ cup chopped onion – adds flavor depth
- 1 cup mayonnaise – creamy base
- 1 tablespoon lemon juice – a little tang
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup slivered almonds – optional, for texture and nutty flavor
- ½ cup crushed potato chips or buttered breadcrumbs – for topping
Optional Add-ins
- Hard-boiled eggs, chopped
- Green peas
- Water chestnuts
- Pickle relish
- Sour cream or Greek yogurt – to replace part of the mayo
- Hot sauce – for a spicy kick
Want to switch it up? Go for different cheeses, or use leftover turkey instead of chicken. This dish welcomes creativity.
Kitchen Tools Required
Before we jump into cooking, gather your tools so everything goes smoothly:
- Cutting board and knife
- Mixing bowls
- Measuring cups and spoons
- Baking dish (9×13 works well)
- Oven
- Spoon or spatula for mixing
Optional but helpful: food processor (for quick chopping) and foil (to prevent over-browning when baking).
Preparation Tips Before You Begin
- Pre-cook your chicken – You can bake, boil, or use leftover rotisserie chicken.
- Chop ingredients evenly – This ensures every bite has a balanced texture.
- Let dairy come to room temperature – It blends easier and prevents curdling.
- Taste before baking – Adjust salt, pepper, or acidity to your liking.
- Grease your baking dish – Prevents sticking and makes cleanup easier.
Small prep steps like these make a big difference in flavor and texture.
Step-by-Step Guide to Making Hot Chicken Salad
Ready to cook? Let’s break it down step-by-step so you can nail this recipe on your first try.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This gives it time to get hot and ready while you assemble the salad. Baking at this temperature ensures the ingredients heat evenly without drying out the chicken or curdling the mayo.
Step 2: Cook or Use Pre-cooked Chicken
If you’re not using rotisserie chicken, now’s the time to cook it. You can poach chicken breasts in simmering water for 15–20 minutes or bake them with a little olive oil and seasoning. Once cooked, shred or dice the chicken into bite-sized pieces. Let it cool slightly before mixing with the rest of the ingredients so it doesn’t melt the mayo.
Step 3: Mix the Salad Base
In a large mixing bowl, combine the diced chicken, celery, and onion. This is your base layer that gives the salad both body and crunch. Stir them together evenly so that each bite gets a bit of everything.
Step 4: Add Crunch with Celery and Onions
Chop the celery and onions finely—no one wants big, raw chunks in their salad. The goal is to add texture without overpowering the dish. Celery brings a light crispness while the onions (especially if you use sweet or red ones) add a nice sharpness to balance the creaminess.
Step 5: Stir in Creamy Ingredients
Time to go creamy! Mix in the mayonnaise and lemon juice with the chicken mixture. Stir until everything is well-coated. If it looks too thick, add a tablespoon of milk or sour cream to loosen it up. If you want it richer, go half mayo, half sour cream or Greek yogurt.
Step 6: Season to Taste
Now add salt, black pepper, and any spices or herbs you like (paprika, garlic powder, or even a touch of cayenne). Give it a taste. Remember, seasoning at this stage will make all the difference once it’s baked.
Step 7: Fold in Cheese and Optional Add-ins
Fold in the shredded cheddar cheese. This melts beautifully in the oven and adds that gooey, rich texture everyone loves. Now’s the time to toss in any extras—peas, nuts, or chopped eggs. Keep it balanced; don’t overload it.
Step 8: Top with Crunchy Topping
Spread the mixture into your greased baking dish and smooth the top. Then sprinkle crushed potato chips or buttered breadcrumbs over it. This golden, crispy topping is what makes hot chicken salad truly irresistible.
Step 9: Bake Until Golden and Bubbly
Pop it in the oven and bake for 25–30 minutes or until the top is golden brown and the edges are bubbling. If it’s browning too quickly, loosely cover it with foil for the last 10 minutes. Let it rest for 5 minutes before serving.
Hot Chicken Salad Variations
This dish is endlessly customizable. Once you’ve mastered the base recipe, try playing around with different twists to suit your taste buds or dietary needs. Here are some awesome variations you’ll want to try:
Low-Carb Version
Swap the crushed potato chips with crushed pork rinds or almond flour-based crumbs to keep the carbs low. Use full-fat mayo and skip any sugary add-ins like sweet relish or peas. This version still delivers big flavor with fewer carbs.
Spicy Buffalo Twist
Craving heat? Replace the lemon juice with a splash of Buffalo wing sauce, stir in some crumbled blue cheese, and top it with shredded mozzarella instead of cheddar. This brings the vibe of Buffalo chicken wings into a creamy, oven-baked format. Serve with celery sticks on the side for an extra nod to the original.
Keto-Friendly Option
Double up on cheese and chicken, and reduce the onions and celery if you’re counting carbs tightly. Add chopped cooked bacon or olives for some extra fat and flavor. You can also mix in a touch of cream cheese to give it an even richer texture.
The beauty of hot chicken salad is its adaptability. Feel free to play chef and make it your own!
Tips for the Best Hot Chicken Salad
Want to take your hot chicken salad from “good” to “oh wow”? Follow these pro tips to get that restaurant-quality result:
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that don’t melt as well.
- Don’t overbake. Overcooking can dry out the chicken and separate the mayo. Keep an eye on it after 25 minutes.
- Balance textures. Make sure you have a good mix of creamy and crunchy elements—too much of either can throw it off.
- Taste test before baking. The seasonings should be spot-on before it goes into the oven.
- Chill for a deeper flavor. Want a stronger flavor? Let the mixture sit in the fridge for a couple of hours before baking to let everything meld.
How to Store Leftovers Properly
Made a big batch? No problem. Hot chicken salad stores beautifully.
- Fridge: Let it cool completely, then transfer to an airtight container. It’ll stay fresh for 3 to 4 days.
- Reheat: Pop it in the microwave or back in the oven at 350°F until heated through. If it looks dry, stir in a spoonful of mayo or a splash of milk before reheating.
Just don’t leave it sitting out at room temp for more than 2 hours—food safety first!
Can You Freeze Hot Chicken Salad?
Yes—but with a few caveats.
- Freeze before baking for best results. Assemble the mixture without the topping, then cover tightly and freeze for up to 2 months.
- When ready to eat, thaw overnight in the fridge, add your crunchy topping, and bake as usual.
- Avoid freezing after baking, as mayo-based dishes can become watery when reheated.
Label your container so you don’t forget what’s in there (you know how freezer mysteries go…).
Serving Suggestions & Pairings
Want to complete the meal? Here are a few delicious ways to serve hot chicken salad:
- On a bed of lettuce or spinach – for a lighter contrast.
- With buttered dinner rolls or garlic bread – to soak up all that creamy goodness.
- Next to roasted or steamed veggies – think green beans, broccoli, or carrots.
- With a fruit salad or cranberry sauce – the sweetness balances the savory flavors.
- Over rice or noodles – if you’re extra hungry!
It’s filling on its own but shines even brighter with the right sides.
Common Mistakes to Avoid
Even simple recipes can go sideways. Here’s how to dodge common pitfalls:
- Using too much mayo. It’ll get greasy. Stick to the measured amount.
- Not draining wet add-ins. Pickles, peas, or other moist ingredients can water down your salad.
- Overcooking the chicken. Dry chicken equals dry salad. Moisture is key!
- Skipping the topping. That golden crunch? Totally worth the extra step.
- Baking at too high a temp. Slow and steady wins the flavor race—don’t crank the heat.
Avoid these, and you’ll be the Hot Chicken Salad Master in no time.
Nutritional Breakdown
Here’s a rough idea of what’s inside a single serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~350-400 kcal |
| Protein | 20–25g |
| Carbohydrates | 6–12g (depending on toppings) |
| Fat | 25–30g |
| Fiber | 1–2g |
| Sugar | 1–3g |
Want to make it lighter? Sub in low-fat mayo or Greek yogurt and skip the chips.
FAQs about Hot Chicken Salad Recipe
1. Can I make hot chicken salad ahead of time?
Yes! Prep the mixture and refrigerate it for up to 24 hours before baking. Add the crunchy topping just before it goes into the oven.
2. What’s the best chicken to use?
Rotisserie chicken is quick and flavorful, but any cooked chicken—baked, grilled, or poached—works well. Just don’t overcook it.
3. Can I use canned chicken?
You can, but fresh or leftover chicken tastes better. If using canned, drain and shred it well, and season generously.
4. What’s a good topping besides chips or breadcrumbs?
Try crushed crackers (like Ritz), French-fried onions, or even puff pastry if you want a fancier touch.
5. Can I make this in a slow cooker?
It’s not ideal for a slow cooker because of the mayo and toppings. Stick with oven baking for the best texture and flavor.
Conclusion
Hot chicken salad is one of those comforting, endlessly customizable dishes that you’ll find yourself making again and again. Whether you keep it classic or remix it with spicy, low-carb, or veggie-loaded twists, it’s always a crowd-pleaser. It’s easy to prep, budget-friendly, and pure comfort in a casserole dish.
So next time you’ve got leftover chicken—or you just want a cozy, creamy bake—remember this recipe. Add your personal spin, serve it with love, and enjoy every bite.
