A creamy Artichoke Chicken Salad that is baked to perfection and then topped with crispy french fried onions. This warm chicken salad is full of water chestnuts, green onions, and artichokes. It makes a great sandwich on slider buns, brioche rolls, or croissants.
3cupscooked, diced chicken(I like to use rotisserie or poached chicken)
⅓cupgreen onions, chopped about 6 onions
5ozsliced water chestnuts, drained and chopped
10-12ozartichoke hearts in water, drained and chopped
1plump garlic clove, finely minced
½ tspgarlic powder
¾cupplain Greek yogurt
1 ½tbspdijon mustard
1cupfresh grated Parmesan cheese
1cupfrench fried onions
Preheat the oven to 350 degrees.
In a large mixing bowl, stir together all the ingredients except the french fried onions.Place in a small baking dish and cover with foil. Bake for 25 minutes.Remove the foil and sprinkle with the french fried onions, turn the heat down to 300 degrees and bake an additional 5 minutes.
Place a couple tablespoons of Hot Artichoke Chicken Salad on a slider bun, brioche bun, or croissant. Top with baby spinach.
MAKE AHEAD: Combine all the ingredients EXCEPT THE FRENCH FRIED ONIONS (they will get soggy if you add them now). Cover the pan with foil and refrigerate for up to 2 days. Then when you are ready pop it in a 350 degree oven for 25 minutes. Then remove the foil, add the french fried onions, and bake for an additional 5 minutes at 300 degrees.