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Baked Chicken Salad

 

23

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

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
*

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 container, cover and process at (blend) until smooth.

Add to chicken and mix well. Sprinkle potato chip crumbs over 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

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 25952% of calories 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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