Hot Spanish Chicken Salad

In this recipe, it’s not just the flavors that are new. This hot chicken salad also adds a craveable dose of texture and crunch thanks to the additions of water chestnuts, slivered almonds, and crisp potato chips. It’s not all crunch, though. This recipe also brings to the table the classic chicken-salad creaminess we’ve come to know and love that’s thanks to the cheddar cheese, mayonnaise, and sour cream, plus a good pour of fresh lemon juice for a tart touch. We love it. Add this one to your recipe box.

Preparation of the dressing

In a small bowl, using a whisk, combine all the ingredients for the dressing. Reserve.

Salad preparation

In a bowl, combine the oil, paprika, salt and pepper.

mix the spices

Add the chicken breasts and turn them over to coat them well.

slice chicken breasts

Place the chicken breasts on a baking sheet lined with aluminum foil and sprinkle with the peppers.

Bake in preheated 375 ° F (190 ° C) oven for about 35 minutes or until the peppers are tender and the chicken has lost its pinkish tinge inside.

Let the chicken and peppers cool slightly, then cut the chicken thinly across the width.

Mix the hot chicken salad

In a salad bowl, mix the greens, onion, olives and almonds.

Add the sliced ​​chicken and the cooled peppers, drizzle with the reserved vinaigrette.

mixing greens with baked chicken

Gently mix to coat the ingredients.

Sprinkle with cheese and enjoy your hot chicken salad.