Ingredients:
3 cups chicken, cooked and diced (see note below)
2 cups celery, diced
1/2 cup slivered almonds, toasted
1/2 cup water chestnuts, sliced
1/4 cup pimento, sliced
1 cup mayonnaise
1/2 cup sour cream
3 Tablespoons lemon juice
2 Tablespoons grated onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chow mein noodles
1/2 cup cheddar cheese, grated
DIRECTIONS:
Mix chicken, celery, almonds, water chestnuts and pimento together in a bowl. Blend mayonnaise, sour cream, lemon juice, onion, salt and pepper. Toss together and put in casserole. Top with cheese and sprinkle with the noodles. Bake at 350° for 30 minutes.
Note: The Barefoot Contessa knows how to make perfect chicken for a chicken salad. I copied down her directions and have been making it that way ever since. She was right. The chicken is perfectly done, nicely seasoned and delicious. If you aren’t using leftover chicken or turkey for this recipe, here are the directions for some nice juicy chicken breasts:
Place chicken breasts on a baking sheet and rub olive oil all over them. Sprinkly generously with kosher salt and freshly ground black pepper. Roast in a 350° oven for 35 to 40 minutes or until cooked through. Cool slightly. Remove meat from the bones and discard skin.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
