Preheat your oven to 375 degrees F. This ensures that your dish bakes evenly, resulting in a perfect texture. The heat will help meld the flavors together.
In a large bowl, combine the shredded chicken, diced celery, and shallot or red onion. Mix them well so that the chicken is evenly coated with the vegetables. The colors should be vibrant, and you’ll hear the satisfying crunch of the celery as you mix.
In another bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, dijon mustard, dried chives, dill, and a generous pinch of salt and pepper. This creamy mixture should be smooth and well-blended, creating a rich dressing.
Pour the creamy dressing over the chicken mixture and toss everything together gently. Make sure every piece of chicken is coated. You want to feel the creaminess enveloping the chicken and vegetables.
Take a moment to taste the mixture and adjust the seasoning with more salt and pepper if needed. This step is crucial to ensure every bite is flavorful.
Spread the combined mixture evenly in a 9x9 baking dish. Smooth out the top to create an even layer. This will ensure it cooks uniformly.
Now, it’s time to top the mixture with the potato chips. Sprinkle them generously over the top. They’ll provide a crunchy texture and a delightful contrast to the creamy filling.
Place the baking dish in the preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the top is golden brown and the edges are bubbling. The aroma will be hard to resist!
Once done, remove it from the oven and let it sit for a few minutes. Before serving, sprinkle fresh chives on top for garnish. They’ll add a touch of freshness and color to your dish.
Serve Hot Chicken Salad warm, alongside some endive, chips, or crackers for scooping. Enjoy every creamy, crunchy bite!
