Hot Chicken Salad is one of those dishes that’ll warm your heart right up, especially on a chilly day. I’ve been making this for years, and it never fails to bring smiles to the dinner table.
What makes this recipe so special is how the tender chicken combines with the crunch of celery and almonds, all bound together in a creamy mixture that’s just heavenly. The black pepper and sautéed onions add a lovely depth of flavor that keeps everyone coming back for seconds.
I love serving this to family gatherings because it’s hearty enough to satisfy a crowd, yet elegant enough for company. My grandchildren always ask when I’m making it again, and that’s the highest compliment a grandmother could ask for.
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Hot Chicken Salad
Ingredients
- 2 cup Chicken
- 8 ounce Water
- 1 cup Celery
- 0.5 cup Almonds
- 2 ounce Black Pepper
- 1 tablespoon Onions
- 1 cup Mayonnaise
- 2 teaspoon Lemon Juice
- 0.5 teaspoon Salt
- 0.125 teaspoon Black Pepper
- 8 ounce Cheddar Cheese
- 1.3333333333333 cup Onions
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add chicken, water chestnuts, celery, almonds, pimentos and onion.
- In a small bowl, mix mayonnaise, lemon juice, salt and pepper.
- Combine chicken and vegetables with the mayonnaise mixture and pour into a 2qt.
- baking dish.
- Sprinkle cheese and onion rings on top.
- Bake uncovered for 30 minutes.
- Serve hot.
