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Pioneer Woman Hot Chicken Salad

Pioneer Woman Hot Chicken Salad - recipe card
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This hot chicken salad is a beloved comfort dish featuring creamy shredded chicken, crunchy celery, and a sharp cheddar topping, baked until golden and bubbling. It’s a perfect blend of creamy, savory, and tangy flavors with a satisfying textural contrast between the soft interior and crisp, toasted crust.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded (about 12 oz / 340 g)
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/4 cup red onion, finely diced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1 cup sharp cheddar cheese, shredded (4 oz / 113 g), divided
  • 1/2 cup slivered almonds
  • 1/4 cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F / 190°C. Lightly grease a 1.5-quart baking dish or a 9-inch pie plate with butter or nonstick spray to prevent sticking and ensure easy serving.
  2. In a large mixing bowl, combine the shredded chicken, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, diced celery, and red onion. The yogurt and mayo create a creamy, tangy base while the celery and onion add crunch and aromatic flavor.
  3. Season the mixture with kosher salt and freshly ground black pepper. Stir until every piece of chicken is coated evenly. Taste and adjust seasoning if needed—it should be well-flavored since it will be baked.
  4. Fold in half of the shredded cheddar cheese and the slivered almonds. The almonds add a nutty texture and will toast slightly in the oven, enhancing the dish. The cheese helps bind the salad and adds richness.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer using a spatula. Smooth the top so the cheese layer melts uniformly.
  6. Sprinkle the remaining cheddar cheese evenly over the top. This will form a golden, bubbly crust as it bakes.
  7. Place the dish in the preheated oven and bake for 25 to 30 minutes, until the edges are bubbling and the top is golden brown and melted. You can check by inserting a knife into the center—it should come out hot and the cheese should be fully melted.
  8. Once baked, remove from the oven and let rest for 5 minutes. This allows the dish to set up slightly for easier serving. Garnish with fresh parsley if desired.
  9. Serve warm as a main dish, or as a hearty side. This hot chicken salad pairs well with a crisp green salad, roasted vegetables, or toasted bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F / 177°C oven for 10-15 minutes or microwave on medium power in 30-second intervals until hot. This dish can be frozen before baking: assemble, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10 minutes to the baking time.

Nutrition

Keywords: hot chicken salad, pioneer woman chicken salad, baked chicken salad, cheddar chicken casserole, comfort food, weeknight dinner, shredded chicken recipe, creamy chicken bake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hot-chicken-salad/