Baked Chicken Salad
The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch. 26
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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 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.)
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?
