Hot Chicken Salad
When I am in Malibu, I often serve this cheesy, hearty dish with a fresh fruit salad and warm croissants for brunch on the veranda.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Lightly spray or coat a 2-quart baking dish with vegetable oil.
Step 2
In a large mixing bowl, place the chicken, almonds, artichoke hearts, celery, green onion, lemon juice, cheese, salt, and pepper. Stir until well combined. Add the mayonnaise and stir until well coated.
Step 3
Transfer the mixture to the prepared baking dish and scatter the crushed potato chips over the surface of the dish. Bake until the cheese is melted and the top is lightly browned, about 30 minutes. Let stand 5 to 10 minutes before serving.
Organic Poultry and Eggs
Step 4
When I buy poultry and eggs at the grocery store, I generally choose organic. Unlike “free-range,” which means only that the producer must allow the chickens access to the outdoors (it doesn’t matter if that’s an asphalt lot), the term “organic” is strictly regulated by the U.S. Department of Agriculture. When shopping at a farmer’s market, I tend to worry less about the labels. Many smaller farmers can’t afford the time and money that strict federal regulations require, so even though they follow all the standards, they may not have the label. Check out localharvest.org to find reputable farmers near you who are raising animals in a humane and healthy way. Just type in your zip code to locate nearby farmers’ markets and grocery stores where you can find sustainable and organic produce, poultry, meat, and eggs.
