Warm Chicken Salad

Name: Warm Chicken Salad
Yield: 6
Cuisine: Fusion
Ingredients: chicken; celery; mayonnaise; almonds; lemon juice; sweet red bell peppers; onions; pimentos; salt; black pepper; swiss cheese; potato chips

A succulent and scrumptious chicken salad made with chopped celery, slivered almonds and swiss cheese.

Yield

6 servings

Prep

20 min

Cook

25 min

Ready

45 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	cups	chicken diced, cooked
2	cups	celery chopped
⅓	cup	mayonnaise light
¼	cup	almonds slivered	*
2	tablespoons	lemon juice fresh
¼	cup	sweet red bell peppers green, chopped	*
¼	cup	onions finely chopped
2	tablespoons	pimentos chopped
½	teaspoon	salt
¼	teaspoon	black pepper freshly ground
¼	cup	swiss cheese grated
2	cups	potato chips fat-free or reduced-fat, coarsely crushed	*

Ingredients

Amount	Measure	Ingredient	Features
473	ml	chicken diced, cooked
473	ml	celery chopped
79	ml	mayonnaise light
59	ml	almonds slivered	*
3E+1	ml	lemon juice fresh
59	ml	sweet red bell peppers green, chopped	*
59	ml	onions finely chopped
3E+1	ml	pimentos chopped
2.5	ml	salt
1.3	ml	black pepper freshly ground
59	ml	swiss cheese grated
473	ml	potato chips fat-free or reduced-fat, coarsely crushed	*

Directions

Preheat the oven to 350℉ (180℃). Spray a 2 quart casserole with non-stick pan spray. Mix all the ingredients except the cheese and potato chips in a large bowl. Turn into the casserole. Top with the cheese and crushed potato chips.

Bake about 25 minutes, until the cheese is melted and the salad is hot.

Nutritional Information Per Serving (¾ cup): Calories: 212, Fat: 11g, Cholesterol: 43mg, Sodium: 439mg, Carbohydrate: 13g, Dietary Fiber: 2g, Sugars: 2g, Protein: 15g Diabetic Exchanges: ½ Starch, 1 Vegetable, 2 Medium-Fat Meat