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Rosemary's Chicken Salad

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Recipe

 

Yield

10 servings

Prep

10 min

Cook

30 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 pounds chicken
cooked, cubed
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2 cups celery
chopped
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2 teaspoons bread
toasted, cubes
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2 ½ cups salad dressing, mayonnaise style
4 teaspoons almonds
chopped, toasted
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2 ½ teaspoons lemon juice
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2 teaspoons onions
grated
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1 teaspoon salt
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¾ cup cheddar cheese
shredded
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cup bread crumbs
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Ingredients

Amount Measure Ingredient Features
907.2 g chicken
cooked, cubed
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473 ml celery
chopped
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1E+1 ml bread
toasted, cubes
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591 ml salad dressing, mayonnaise style
2E+1 ml almonds
chopped, toasted
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13 ml lemon juice
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1E+1 ml onions
grated
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5 ml salt
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177 ml cheddar cheese
shredded
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79 ml bread crumbs
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Directions

Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt.

Lightly place into 2 inch deep baking pan.

Sprinkle with cheese and bread crumbs. Bake at 350℉ (180℃) for 25 to 30 minutes until bubbly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 45859% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 828mg 35%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 59g
Vitamin A 7% Vitamin C 2%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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