Oven Chicken Salad
24 Jun 2009
The oven chicken salad is a baked chicken salad prepared with cooked chicken. Mixed together with cashew nuts, veggies and sweet basil for a great flavor, the oven chicken salad is sprinkled with paprika and onions after baking and baked another round for caramelized onion topping.
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Salted cashew nuts||1⁄2 Cup (8 tbs), chopped|
|Lemon juice||3 Tablespoon|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Mayonnaise||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Pimento||14 Cup (224 tbs)|
|Sweet basil||1⁄4 Teaspoon|
|Canned french fried onion||3 1⁄2 Ounce|
Mix all ingredients except 1/2 can onions and paprika.
Pour into greased 1 1/2-quart casserole and bake, covered, for 30 minutes at 350 degrees.
Remove from oven and top with remaining onions.
Sprinkle with paprika and bake 5 minutes longer.
Oven Chicken Salad Recipe