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Baked Chicken Salad

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Baked Chicken Salad
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 8
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Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing – a delightful hearty dinner.

Ingredients

Dressing

1
cup reduced-calorie mayonnaise
1
(8-oz.) container nonfat sour cream
1
tablespoon lemon juice
1
tablespoon Dijon mustard

Salad

4
cups cubed cooked chicken
2
cups thinly sliced celery
1
cup halved red seedless grapes
1
(8-oz.) can pineapple tidbits, drained
8
oz. (2 cups) shredded sharp Cheddar cheese
1/2
cup Progresso™ Plain Bread Crumbs
1
tablespoon margarine or butter, melted
1/2
cup sliced almonds

Directions

  • 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
  • 2 In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
  • 3 In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
  • 4 Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.
Tips  

Hot chicken salads were popular in the '70s. We've updated this recipe for the '90's by using light mayonnaise and nonfat sour cream. Pineapple and grapes add a sweet new twist to this old favorite.

Nonfat sour cream contains thickeners which keep it from separating and becoming watery in heated mixtures.

The reduced-calorie mayonnaise and nonfat sour cream in this recipe cut about 18 grams of fat from each serving.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
270
)
Daily Value
Total Fat
30g
46%
(
Saturated Fat
10g
50%
)
Cholesterol
100mg
33%
Sodium
670mg
28%
Total Carbohydrate
19g
6%
(
Dietary Fiber
2g
8%
,
Sugars
10g
)
Protein
32g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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