Salad Recipes - American-style Hot Chicken Salad

Ingredients

• 175 g/6 oz/3/4 cup long-grain rice

• 450 g/1 lb cooked chicken, cut into pieces

• 1/2 bunch of spring onions (scallions), finely chopped

• 1 canned pimiento, chopped

• 275 g/10 oz/1 can cream of chicken soup

• 275 g/10 oz/1 can cream of mushroom soup

• 100 ml/3 fl oz/6 1/2 tbsp mayonnaise

• Salt and freshly ground black pepper

• 2 celery sticks, chopped 1 carrot, grated

• 50 g/2 oz/1/2 cup toasted flaked almonds

• 50 g/2 oz/1/2 cup grated Cheddar cheese

• 50 g/2 oz/2 cups cornflakes

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Method:

1. Cook the rice in plenty of boiling salted water until tender. Drain.

2. Mix with the remaining ingredients except the cornflakes. Turn into a large ovenproof dish.

3. Crush the cornflakes on top and bake at 180°C/350°F/gas mark 4 for 30 minutes.