Baked Chicken Salad

Recipe from Oxmoor House

More 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


  1. 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.
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