Serves: 6
Total Calories: 374
Heat oven to 450° F. Blend capers, green onion, lemon juice and mayonnaise in a large bowl add hot pepper sauce to taste. Blend in celery, chicken, water chestnuts and 1 cup croutons. Lightly sprinkle with salt and pepper to taste. Blend in Swiss cheese. Divide among six lightly-greased individual casseroles. Sprinkle with remaining 1/2 cup croutons and garnish with pimiento. Bake for 10 to 15 minutes, until just heated through. Garnish with parsley and oranges serve immediately.
This Oven Chicken Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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