Baked Chicken Salad Pie or Dip

Baked Chicken Salad or Pie

Ingredients

10" unbaked pie crust Trader Joe's frozen pie crust is a favorite with this dish.
3 c cooked chicken diced. I use rotisserie chicken.

1/2 c slivered almonds toasted in the oven for 5-7 minutes. Watch closely.
1/2-1 c sweet yellow onion sauted in 1T olive  

   oil and 1 T. butter until translucent.
1/2 c celery diced sauted with the onion until translucent.
2 T lemon juice freshly squeezed
1/2 c mayonnaise I use Hellmans
1/2 c sour cream
1 can cream of chicken soup or celery soup
1 small can water chestnuts diced or sliced
1/2 t Parisien or Bonnes Herbs (your favorite herb can be substituted.)
1/2 t ground black pepper
1/4 t smoked paprika opt.
1/4 t Emerils Essence opt.
1 1/2 c shredded cheese - divided in half. I use a cheddar and Gruyere combo.

Directions:

Preheat oven to 375 degrees.
Place the pie dough in a 10" pie plate.
In a large bowl, combine all ingredients with 3/4 c cheese. Mix well.
Pour into the pie crust.
Bake uncovered at 375 degrees for 30 minutes.
After 30 minutes, sprinkle the last 3/4 c cheese over the pie.
Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

Asian Rotisserie Chicken Salad ..... Buy one of those tasty rotisserie chickens at the grocery store and assemble this salad.

Asian Rotisserie Chicken Salad

Ingredients:

2 cups fresh cilantro leaves and soft stems (I prefer Italian parsley)

1/4 cup fresh lime juice (from 2 limes)

1/4 cup vegetable oil

coarse salt and ground pepper

1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

1/4 medium head red cabbage, cored and thinly sliced crosswise

1 red bell pepper ( ribs and seeds removed) thinly sliced

2 scallions, thinly sliced

1 large head romaine lettuce, torn into bite size pieces

1/2 cup cashews

Directions:

Dressing:

In a blender, combine cilantro or parsley, lime juice, and oil, salt and pepper to taste. Blend until smooth.

Salad:

In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

Tip for the cook!

For a salad with the best texture, shred chicken instead of cubing it. Holding a fork in each hand with tines down, pull the meat into pieces along the grain.