Hot Chicken Salad Recipe

Do you want a  Hot ChickenSalad
recipe that will have company coming
back for seconds, try these .
The 3rd on on the list is a Szechuan
style hot chicken salad recipe that's
made for those who enjoy pungency
and spicier flavors.
Crumbled potato chips make a great
topping for any hot chicken salad recipe.

Ingredients
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips
Directions
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking
dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery,
almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
Place the mixture in the prepared baking dish. Spread the
crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Recipe provided by Foodnetwork,com

Ingredients
1/2 cup slivered almonds
4 cups chopped cooked chicken
2 cups sliced celery
1/4 cup chopped onion
1/4 cup chopped pimiento, drained
1 (4.5-ounce) jar sliced mushrooms, drained
1 (8-ounce) can sliced water chestnuts, drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded Cheddar cheese
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
1 cup crushed potato chips
1 cup refrigerated shredded Parmesan cheese
Preparation
Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.

Stir together almonds, chicken, and next 7 ingredients in a large bowl. Stir together
1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended;
stir into chicken mixture. Spoon into a lightly greased 13- x 9-inch baking dish;
sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese.

Bake at 350° for 30 minutes or until thoroughly heated.

Recipe provided by Find.myrecipe.com

Ingredients:
•2 green bean sheets or 1 cucumber
•1 cooked chicken breast
•1 teaspoon szechuan peppercorn or ground coriander, optional
•1 tablespoon sesame seed paste or peanut butter
•1 tablespoon black rice vinegar
•2 teaspoons soy sauce
•2 teaspoons granulated sugar
•2 teaspoons sesame oil
•1 tablespoon hot chili oil, or to taste
•1 tablespoon toasted sesame seeds
Preparation:

This recipe for Szechuan Bang Bang chicken uses one cooked chicken breast.
Serve for lunch as a salad or wrapped in a tortilla wrap, or as a side dish in a
multicourse dinner. This can also be made with fresh chicken breast - poach
the chicken in boiling water until it is white and cooked through (about 15 minutes).

If using green bean sheets, soak in hot water until softened and cut into strips
about 1 1/2-inches long and the thickness of a pencil. If using cucumber, peel
and cut into strips about 1 1/2-inches long and the thickness of a pencil.
Sprinkle the cucumber with salt and drain in a colander for 15 minutes.
Lay the bean sheets or the cucumber on a serving plate.

Cut the chicken breast into thin strips of the same size and thickness.
Arrange on top of the bean sheets or cucumber. Sprinkle with the Szechuan
peppercorn or ground coriander if using.

In a small bowl, whisk together the sesame seed paste or peanut butter,
black rice vinegar, soy sauce, sugar, sesame oil, and hot chili oil.

Pour the sauce over the chicken. Top with the toasted sesame seeds.

Recipe provided by About.com