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Baked Chicken Salad

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Recipe

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 cups chicken
cooked, diced
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1 ½ cups celery
diced
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½ cup almonds
blanched
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4 cups potato chips
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½ cup mayonnaise
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1 each lemon
sliced - peeled
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½ small onions
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1 cup cheddar cheese
cubes
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Ingredients

Amount Measure Ingredient Features
473 ml chicken
cooked, diced
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355 ml celery
diced
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118 ml almonds
blanched
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946 ml potato chips
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118 ml mayonnaise
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1 each lemon
sliced - peeled
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0.5 small onions
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237 ml cheddar cheese
cubes
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Directions

Heat oven to 375℉ (190℃). Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover, and process 4 cycles at (stir).

Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into the blender, cover, and process at (blend) until smooth.

Add to chicken and mix well. Sprinkle potato chip crumbs over the top and bake for 30 minutes.

(A cycle is defined as a 1-second pulse operation with a pause for food to settle before repeating.)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 25952% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 300mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 42g
Vitamin A 5% Vitamin C 12%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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