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Appetizers | Meats | Poultry | Soups | Salads
Baked
Chicken Salad
Serves 4
- 2.00
c Chicken -cooked, diced
- 1.50
c Celery - diced
- 0.50
c Almonds - blanched
- 4.00
c Potato chips - whole
-
0.50 c Mayonnaise
- 1.00
Lemon slice - peeled
-
0.50 Onion - small
- 1.00
c Cheddar cheese cubes
Heat
oven to 375F. Grease a 2-quart casserole. Put chicken and celery
into casserole. Blender - chop nuts and add to chicken. Put 2
cups of potato chips into blender container, cover and process
4 cycles at (stir). Empty onto wax paper and set aside. Repeat
with remaining chips. Put remaining ingredients into container,
cover and process at (blend) until smooth. Add to chicken and
mix well. Sprinkle potato chip crumbs over top and bake for 30
minutes. A cycle is defined as a 1 second pulse operation with
a pause for food to settle before repeating.
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