HOT CHICKEN SALAD Blanche Day

6 Boneless Skinless Chicken Breasts

Olive oil

1/4 c. lemon juice

1 Tsp Salt

1 Tsp. Onion Powder

1 Stalk Celery

1 Can Sliced Water Chestnuts, drained

1/2 C Slivered Almonds

1 Cup Mayonnaise

Topping:

Grated Cheddar Cheese

1 Bag Crushed Plain Potato Chips

Trim and cut 6 large boneless, skinless chicken breasts into bite size pieces. Cook in a little olive oil in a covered skillet add a little water; cover and cook until done. Drain well, add lemon juice to which salt and onion powder have been added. Toss until chicken is well coated with juice.

Dice Celery, mix together with water chestnuts and almonds. Drain Chicken again. Mix chicken with celery mixture. Mix with mayonnaise, put in 9x13 Pyrex dish, cover with grated cheese and then with crushed potato chips. Put in preheated, 350 degree oven until heated through, about 30 minutes.