American Hot Chicken Salad
Ingredients
- 350 g Cooked Chicken Diced
- 4 Sticks Celery Finely Sliced
- 4 Spring Onions Finely Sliced
- 300 ml Good Mayonaise
- 2 tsp Lemon Juice
- Salt & freshly ground Black pepper
- 100 g Mature Cheddar
- Big bag of potato crisps
- 1 tsp Paprika
Instructions
- Preheat the oven to 220°C / 425°F / gas mark 7
- Measure all the ingredients together into a bowl with 75g of the cheddar cheese. Season and mix well together. Turn into a shallow ovenproof dish and top with the remaining cheese.
- Slightly crush the crisps and mix with the remaining cheese. Sprinkle over the top followed by a dusting of paprika
- Put in the preheated oven or the roasting oven with the grid shelf on the top or second runners and cook for 10-15 minutes until hot. Careful not to cook it for too long as otherwise the sauce will separate. Serve immediately.
Notes
Take care not to cook for too long otherwise the sauce will curdle
This recipe is from the Aga Cook Book