Hot Chicken Salad On A Diet Food
HEALTHY CHICKEN SALAD, MEDITERRANEAN STYLE
This no-mayo healthy chicken salad recipe is chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, fresh herbs, and a handful of walnuts. It's tossed in a light and bright dressing A light and zippy dressing brings it all together!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 15
Steps:
- In a small bowl, add the dressing ingredients and whisk to combine.
- In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
- Pour dressing over the chicken salad, toss to combine.
- For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 249 kcal, Sodium 387.1 mg, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 7.6 g, Fiber 2.5 g, Protein 14.6 g, Cholesterol 36.3 mg, ServingSize 1 serving
HOT CHICKEN SALAD -- ON A DIET
From 3 fat chicks on a diet (3fatchicks.com) Just another diet-ed down version! Still very good though! I make my own whole wheat bread crumbs byt de-crsuting and dying in the oven then crushing up in a big ziplock bag. I would not use fat free cheddar cheese -- it melts funny!
Provided by SarahBeth
Categories < 60 Mins
Time 1h
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken breasts in a medium-size saucepan and cover with water. Add the bay leaves, cover, and bring to a boil over high heat.
- Reduce the heat to low and cook for about 20 minutes, or until the chicken turns from translucent to opaque, juices run clear or a meat thermometer reads 170F
- Preheat oven to 350F.
- Drain the chicken and cut into cubes.
- Place the cubed chicken in a large mixing bowl. Add all of the remaining ingredients except the cheese and bread crumbs, and mix well.
- Spoon the mixture into a greased (sprayed with Pam) 9-by-13-inch baking dish.
- Sprinkle the cheese evenly over the top and then sprinkle the bread crumbs over the cheese.
- Bake in the preheated oven, uncovered, for 30 minutes, or until heated through and the cheese is bubbly.
Nutrition Facts : Calories 320.4, Fat 7.6, SaturatedFat 1.4, Cholesterol 75, Sodium 735.1, Carbohydrate 31.2, Fiber 5.3, Sugar 10.8, Protein 33.2
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees with a rack positioned in the center.
- Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
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