Sometimes the most important reason that we pick a particular recipe is that we already have all the ingredients to prepare it. So it was for Hot Chicken Salad. We had some chicken thawing and using the New York Times Cooking search feature found a recipe that didn't require a grocery store run. Having just done some major Costco shopping neither of us were interested in going to the store again.
The chicken breasts were cut into small pieces and cooked on the stovetop in our indispensable cast-iron skillet, then tossed in a bowl along with celery pieces, mayonnaise, shredded cheddar cheese, slivered almonds, diced onion, lemon juice and salt and pepper. This was then placed back into the skillet, topped with crushed potato chips and baked at 350 for 32 minutes. This turned out a bit saltier than I would have liked, perhaps I over salted, or maybe it was the potato chips. In any case, we ate every bit of it.
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