Baked Almond Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When I get tired of cold chicken salad, I whip this up and sometimes serve it on plates lined with salad greens. Ingredients:
3 cups chopped cooked chicken |
4 stalks celery, sliced |
1 cup salad dressing |
1/2 cup slivered almonds, toasted |
1 cup grated swiss cheese |
1/4 cup chopped green onion |
2 tablespoons chopped pimiento |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tomato, cut in wedges |
Directions:
1. Combine everything except 1/4 cup of the almonds.
2. Place in buttered 10 X 6 X 2 baking or casserole dish.
3. Sprinkle with remaining almonds.
4. Bake for 25 minutes at 350 degrees.
5. Top with tomato wedges and return to oven for 5 minutes until tomatoes are warmed through.
6. Serve individual servings on bed of salad greens if desired.
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