Baked Chicken Salad Recipe

Serves 8

Ingredients:

DRESSING
1 cup low fat mayonnaise
220g non fat sour cream
1 tb lemon juice
1 tb dijon mustard

SALAD
4 cup cubed cooked chicken
2 cup thin sliced celery
1 cup red seedless grapes; halved
200g pineapple tidbits; drained
2 cups sharp cheddar cheese; shredded
1/2 cup plain bread crumbs
1 tb margarine or butter; melted
1/2 cup sliced almonds

Method:

  1. Heat oven to 170 degrees Celsius. Spray 13×9-inch (3 quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
  2. In large bowl, combine chicken, celery, grapes, pineapple and 1- 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
  3. In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
  4. Bake at 325 degrees for 35 to 45 minutes or until thoroughly heated.

Nutrition information per serving: Serving size: 1/8 of  recipe. Calories 470; Calories from fat 270; Total fat 30g; Saturated fat 10g; Cholesterol 100mg; Sodium 670mg; Total Carbohydrate 19g; Dietary Fiber 2g; Sugars 10g; Protein 32g; Vitamin A 15%; Calcium 30%; Vitamin C 8%; Iron 10%. Dietary Exchanges: 1 Starch, 1/2 Fruit, 4 Very Lean Meat, 5 Fat OR 1-1/2 Carbohydrate, 4 Very Lean Meat, 5 Fat.

Lynn’s notes: I used 2 cups turkey, garlic mustard, 1/2 cup raisins instead of grapes, corn flake crumbs for the bread crumbs and added 2 cups cooked garlic, artichoke and pepper flavored pasta. Delicious dish and a great way to use leftover Christmas turkey.

Posted in: Chicken Salad