Baked Chicken Salad

Recipe from

Oxmoor House


1 cup chopped cooked chicken
1/2 cup finely chopped celery
1/4 cup chopped walnuts
1/3 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon finely chopped onion
1/4 teaspoon salt
Dash of pepper
1/2 cup buttered soft breadcrumbs or crushed potato chips
1/4 cup (1 ounce) shredded Cheddar cheese


Combine first 8 ingredients; toss gently. Spoon into two 10- ounce buttered custard cups. Top with breadcrumbs or crushed chips. Bake at 400° for 10 minutes. Sprinkle 2 tablespoons cheese on top of each salad; bake an additional 6 minutes.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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