Baked Chicken Salad
The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked, diced |
|
| 1 ½ | cups |
celery
diced |
|
| ½ | cup |
almonds
blanched |
*
|
| 4 | cups | potato chips |
*
|
| ½ | cup | mayonnaise |
|
| 1 | each |
lemon
sliced - peeled |
|
| ½ | small | onions |
|
| 1 | cup |
cheddar cheese
cubes |
*
|
Trans-fat Free, Low Carb
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.)
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