This is our version of a highly successful recipe American Hot Chicken Salad.

12oz (350g) cooked chicken or turkey, diced
4 sticks celery, sliced
spring onions, finely sliced
½ a bottle Mary Berry’s Lemon & Thyme Sauce
4 oz (100g) mature Cheddar cheese, grated
salt & freshly ground black pepper
a few ready salted crisps, crumpled
a little paprika

Heat the oven to 425 degrees/ 220 degrees C/Gas mark 7.

Measure the chicken, celery, spring onions, Mary Berry’s Lemon & Thyme Sauce into a bowl, together with 3oz (75g) of the cheese. Season and blend together, then turn the mixture into a shallow ovenproof dish. Top with the remaining cheese, the crisps and a dusting of paprika.

Cook in the oven for about 12 – 15 minutes, until hot but not boiling. Don’t cook any longer, otherwise the sauce will separate. Serve straight away.

Serves 4