HOT CHICKEN SALAD

Since Paula Deen announced she had diabetes and decided to cut out the unnecessary fat and flavor of her creamy, artery hardening culinary delights, I have not been able to fall in love with one of her recipes. (I am still looking.) I am sure they are healthier, and I certainly cook with fresh ingredients and love making fresh meals, but there was something about butter mixed with sour cream and mayonnaise that really hit the spot.

One of the reasons I did turn to Paula for a top spot on my weekly kitchen prep roster is she could combine three forms of fat together with an old magazine, a dog bone, a hair tie and other stuff you find on your kitchen counter, and you would have a tasty, lick your chops entrée that made the whole family smile. It was like four or five ingredients, and hot damn, it was yummy!

My favorite cookbook is only available now on Ebay (there is a double set available at Barnes and Noble) and it has gotten me through some busy weeks with limited time and fun, one dish masterpieces. One of my Paula Superstar dishes is her Hot Chicken Salad sprinkled with Lay’s Potato Chips (or any thin chip will do). It takes about ten minutes to prep, another 20 or so to heat through, and I serve it over rice. OMG…a total salt lick in your mouth, but a sure crowd pleaser. I throw the ingredients together in the morning while I’m having breakfast, then pop it in the oven right before dinner. Served over rice to add some bulk with a side salad, it’s an easy, easy, YUM-ified dish, and they eat it! Even my fussy, pain-in-the-butt loves it!

HIP MOM HINT:  I use already cooked Perdue Short Cuts for the chicken, and the next day you can either reheat or throw it on some bread for a very drooly, drippy mayo feast.   Do not count calories here, but if you watch portions like I do, ½ cup is great over left over rice or one slice of bread.