Hot Chicken Salad

Ingredients

  • 3 cups chicken breasts, cooked and cubed (may use a cooked rotisserie chicken)
  • 2 cups celery, chopped
  • 1/4 cup green onions, chopped
  • 1 (6.5 oz) canned mushrooms, drained
  • 1 cup slivered almonds
  • 1 cup mayonnaise
  • 1/3 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 cup Erewhon Corn Flakes, crushed
  • 1/4 cup butter, melted
  • 8 lettuce leaves


Instructions

In a medium bowl, combine chicken, celery, onions, mushrooms, and almonds. In a small bowl, combine mayonnaise, chicken broth, lemon, parsley, salt, pepper, and garlic. Mix to combine.

Fold mayonnaise mixture into chicken mixture until combined. In a small bowl, combine corn flakes and butter. In a baking dish, place chicken mixture and bake in 375-degree oven for 30 minutes.

Spoon 3/4 cup of cooked chicken salad on a washed lettuce leaf and top with a tablespoon of cornflakes for serving.

Source: Shauna