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Hot Chicken Salad Dip

The following post was written by Shea Goldstein, who blogs at Dixie Chik Cooks and is part of POPSUGAR Select Food.

Just when I thought chicken salad couldn't get any better. It's so versatile. I've wrapped it up, put it on simple white bread as a sandwich, added it as a topping to salads, etc. Now I changed things up a bit. I made it a dip.

AND I added chopped, hot, and spicy pecans as a topping.

And cheese.


Hot Chicken Salad
Dip

4 boneless, skinless chicken breasts, boiled, baked, or grilled and shredded
1 egg, boiled and chopped
1 1/2 cups mayo
1 teaspoon Dijon mustard
1/4 yellow onion, diced
1/4 cup pickles, diced
1 jalapeño, washed and diced
1 1/2 cups pecans, chopped
2 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon seasoned salt (or more to taste)
3/4 cup monterey jack cheese, shredded

  1. Preheat oven to 375°F. Combine the shredded chicken through jalapeño pepper thoroughly, cover, and refrigerate until ready to use. 
  2. Toss the pecans with the rest of the ingredients in a mixing bowl.
  3. Spray a 9-by-9-inch glass baking dish with cooking spray, add the chicken salad, and top with cheese.
  4. Top with pecan mixture, cover with foil, and bake for 25 minutes.
  5. Uncover, and bake an additional five minutes, or until pecans are starting to brown.
  6. Serve with crackers, chips, or fresh veggie sticks.

Note: the first time I made this, I used Amelia's Spicing Pecans, which are fantastic, but I wanted to try to re-create them, and this combination was great.

Enjoy!

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