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Irresistible Hot Chicken Salad: A Fresh Take on a Classic Recipe

Give the traditional Southern hot chicken salad recipe a whole new taste thanks to bacon! This keto-friendly recipe is bound to be a new favorite for lunch and dinner.

One of my favorite recipes that my mom used to make was from a Pillsbury Bake-off recipe book.

We had a lot of Pillsbury Bake-off recipes when I was growing up!

I think we all looked forward to the new Bake-off cookbook each year.

This particular recipe was a blend of cooked chicken, cheddar cheese, cream cheese, and seasonings nestled inside a pocket made from refrigerated crescent rolls.

Essentially, it was like a chicken salad hot pocket before Hot Pockets were a thing.

Sometimes, we didn’t have crescent rolls on hand, so she would mix up the chicken filling and put it on top of English muffin halves, then bake those with cheddar cheese on top.

It always felt so fancy!

Clearly, I lived a sheltered life back in the 70s and early 80s… LOL

Still.

I loved it!

When we moved to Virginia, a friend introduced me to southern-style warm chicken salad.

It immediately took me back to my childhood.

You can find her recipe on Southern Living’s website, and it’s really delicious.

Heck, it’s topped with crushed potato chips!

Southern hot chicken salad with bacon topped with melted cheddar cheese and sliced green onions in individual square baking dishes.

When I stopped eating things like canned cream soups, potato chips, and refrigerated dough I came up with my own version of a hot chicken salad.

I also came up with a healthy version of another Pillsbury favorite: Farmhouse BBQ Cups.

But getting back to my updated baked chicken salad, my recipe is sort of a combination of the filling my mom used to make with some of the tasty additions from the classic Southern version.

And today I’m sharing that delicious recipe with you!

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What Makes This Chicken Salad Recipe Different?

Two square baking ramekins with handles filled with keto hot chicken salad topped with melted cheddar cheese.

I made some adjustments to make this recipe my own.

For instance, I scaled way back on the mayonnaise for the dressing and added some plain nonfat Greek yogurt instead.

I ditched the potato chips altogether.

I also said goodbye to the pimentos and mushrooms.

Then I added minced red onions.

And bacon.

This recipe almost reminds me of chicken crack dip, minus the ranch dip seasonings.

Ingredients and Substitutions for Warm Chicken Salad

Containers of all the ingredients used to make keto Southern hot chicken salad.

Grilled Chicken: I love the extra flavor and color that grilled chicken adds to a chicken salad recipe! I usually marinate the chicken for about 30-60 minutes before grilling in Italian dressing. If you want to save some time, you can also use rotisserie chicken or any cooked chicken you may have on hand.

Celery: Add a little crunch and color to your salad with some diced celery. Celery also adds some great flavor! I love bulking up salads like these with some veggies. It’s a great way to stretch the number of servings without added fat or calories.

Water Chestnuts: Diced water chestnuts are another way to add some more crunch to your salad without adding calories and fat.

Red Onion: Not only do red onions add some color, but their flavor is also a little milder than some other kinds of onions. I recommend mincing them so they never overpower the salad.

Toasted Sliced Almonds: We’re adding some more crunch with these sliced almonds, but taking the time to toast them amps up the flavor!

Bacon: Everything tastes better with bacon, and this warm chicken salad is no different!

Cream Cheese: You can use full fat or Neufchatel (1/3 fat), but the fat-free kind doesn’t work well in this recipe.

Traditional hot chicken salad recipes use a mix of canned cream of chicken soup and mayonnaise to bind the ingredients.

I love the flavor that cream cheese adds and it’s also a healthier option that’s way lower in fat.

Also, this was the main binding ingredient in the pockets my mom used to make.

Nonfat Plain Greek Yogurt: Any time I make a recipe that calls for mayonnaise, I always cut down the amount of mayonnaise and substitute some plain nonfat Greek yogurt.

Fage is the best, in my opinion, because it’s the thickest.

Mayonnaise: You can’t cut out all the mayonnaise! I

t adds a little tanginess that’s missing without it.

Since I live in the south, I only use Duke’s Mayo. IYKYK

Parmesan Cheese: When you bake recipes with mayonnaise, they can sometimes get a little greasy.

Grated Parmesan cheese (not shredded) helps to absorb the extra oil.

Dijon Mustard: The rich and mellow flavor of Dijon mustard just adds a little extra something.

Sharp Cheddar Cheese: Melted cheddar cheese over the top seals in all the yummy flavors and adds some more deliciousness too!

How Do You Toast Almonds Perfectly Every Time?

Stainless steel measuring cup of sliced almonds over a hexclad saute pan on a gas stove.

Want to get perfectly toasted almonds every time?

It’s really easy!

I prefer toasting them in a saute pan because I can keep a closer eye on how they’re browning up because they can go from perfectly toasted to burnt pretty quickly.

Preheat the pan over medium heat, then add the sliced almonds.

There’s no need for any kind of oil or cooking spray.

They have enough natural oils to prevent them from sticking.

Sliced almonds toasting in a hexclad saute pan on a gas stovetop.

Let them sit for about 2 minutes over medium heat, then give them a stir.

Let them sit for another 2 minutes, then give them another stir.

By this point, they should be getting aromatic and are beginning to get a little browned.

Keep stirring them for another minute or so while they continue to toast.

Freshly toasted sliced almonds cooling on a plate.

When they’re perfectly toasty, transfer them to a plate to cool.

Do not leave them in the hot pan!

The heat from the pan is enough to continue browning them and you can end up with overly toasted nuts.

You may even hear them still crackling a little bit while sitting on that cool plate!

Rest assured that they’re going to be just right for your recipe.

Tips for Making Southern Baked Chicken Salad

Cream cheese, mayonnaise, nonfat plain Greek yogurt, Dijon mustard and seasonings in a clear glass bowl.

This warm chicken salad recipe is so easy to mix up!

You can probably make it in less time than it’s taking to read this post…

But there are still some tips that I’ve learned that help me get amazing results every time.

Start off by mixing up the dressing ingredients.

Woman using a wooden spoon to mix together the dressing for gluten free THM hot chicken salad.

If you’ve let the cream cheese soften enough, you can get the mixture smooth enough with a spoon.

Don’t worry: You don’t need to get all the lumps out.

Any lumps in the cream cheese will melt while it’s baking.

It’s more important to get the seasonings mixed evenly throughout.

Diced celery, minced red onion, crumbled bacon, sliced toasted almonds, diced waterchestnuts in a bowl.

Now, add in all the delicious ingredients!

I don’t know about you, but my mouth is watering just looking at them.

You can stir them all into the dressing now, or go ahead and add the chopped chicken too.

Mixing bowl filled with hot chicken salad mixture with a wooden spoon before baking it.

This baked low carb chicken salad is pretty thick.

You can actually enjoy it as is right now!

I know I’ve been calling it a hot chicken salad, but it’s delicious cold too.

Can You Make Warm Chicken Salad in Advance?

This recipe is perfect to make ahead!

I recommend mixing it all up, and then refrigerating it until you’re ready to serve it.

It’s best fresh from the oven when the melted cheese on top is nice and gooey.

It will keep in the fridge for up to a week.

How to Bake Hot Chicken Salad

Bowl of keto chicken salad with bacon next to a bowl of shredded sharp cheddar cheese and a ramekin of sliced green onions.

When you’re ready to serve your baked chicken salad, get the salad, shredded cheese, and sliced green onions out.

Preheat the oven to 400 degrees F.

You can spread the chicken mixture in a 9×13 baking dish and top it with the cheese and green onions.

Southern hot chicken salad with bacon topped with melted cheddar cheese and sliced green onions in individual square baking dishes.

Or you can divide it between 8 individual baking dishes.

When I’m making this recipe for my family, I tend to serve it from the large pan, but if I’m hosting a luncheon, the individual dishes are such a fun way to present it.

Bake the large casserole for 25-30 minutes, or the individual dishes for about 15 minutes.

The cheese should be all melted and the edges will get browned and a little bubbly.

Other Ways to Serve Warm Chicken Salad

One of my favorite parts about this recipe is that it’s super versatile!

Going to a party?

Bring the casserole dish of the baked chicken salad along with cut celery and tortilla chips for a delicious dip.

Two zucchini boats stuffed with hot chicken salad and topped with melted cheddar cheese on a plate with a green salad.

Want a healthy dinner?

Divide one serving of the chicken salad mixture between two zucchini boats per person on a baking sheet and top with cheese.

Then bake at 425 degrees F for 20 minutes, until the zucchini is fork tender.

Two avocado halves with hot chicken salad and topped with melted cheddar cheese on a plate with a green salad.

Or scoop out about half the avocado to make room for the salad and divide one serving between two avocado halves per person.

Don’t forget the cheese!

Then place them on a baking sheet or place them onto muffin pans to keep the avocado halves stable.

Bake at 400 degrees F for 15-20 minutes.

A side salad is all you need to make a delicious low carb meal!

Resources and Shopping Links

Collage of favorite kitchen tools used to make hot chicken salad recipe.

Be sure to leave a star rating and review after you make the recipe!

This helps other people to find and enjoy it too.

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Printable Recipe

Two square baking ramekins with handles filled with keto hot chicken salad topped with melted cheddar cheese.

Ultimate Hot Chicken Salad

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Traditional Southern hot chicken salad has a brand new taste thanks to everyone's favorite: bacon! This low carb recipe is delicious as lunch or dinner. It's also fancy enough for a ladies' luncheon, baby shower or bridal shower.

Instructions

  1. In a saute pan, toast the sliced almonds over medium heat until lightly browned, about 5 minutes. Remove to a plate to cool.
  2. In a large mixing bowl, mix together the softened Neufchatel cheese, nonfat Greek yogurt, mayonnaise, Dijon mustard, mineral salt, cracked black pepper, and granulated garlic powder.
  3. Add the diced celery, grated Parmesan cheese, minced red onion, diced water chestnuts, sliced toasted almonds, crumbled bacon, and chopped chicken. Fold everything together until covered with the dressing mixture.
  4. Preheat the oven to 400 degrees F.
  5. Divide the chicken salad between eight oven-safe ramekins. Put the ramekins on a baking sheet.
  6. Sprinkle the shredded cheese over the chicken salad.
  7. Bake for 15 minutes, until bubbly and the cheese is melted.
  8. Garnish with sliced green onions.
  9. You can make the chicken salad a day or two in advance and store it in an airtight container in the refrigerator. Wait to bake the hot chicken salad until you're ready to serve it.

Notes

Substitutions: You can substitute any cooked chicken or rotisserie chicken for the grilled chicken.

Alternate baking method: Spread the salad mixture in a 9x13 pan and top with cheddar cheese. Bake for 25-30 minutes, until the cheese is melted and the edges are bubbly.

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 275Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 58mgSodium 427mgCarbohydrates 6.3gNet Carbohydrates 4gFiber 2gSugar 2gProtein 20g

Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using My Fitness Pal Pro. All sugar alcohols are subtracted from the final carb count. Please refer to our complete Nutritional Disclosure for more details.

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