Hot Chicken Salad On A Diet Food

HEALTHY CHICKEN SALAD, MEDITERRANEAN STYLE

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.

HOT CHICKEN SALAD -- ON A DIET

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.

HOT CHICKEN SALAD

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.