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Poultry: Warm Chicken Salad

Source of Recipe

New Family Cookbook for People with Diabetes - e-mail
WW Points
Exchanges
Yield: 4-1/2 cups (6 servings)


- 2 cups diced cooked chicken (8 ounces)
- 2 cups chopped celery
- 1/3 cup light mayonnaise
- 1/4 cup slivered almonds
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped green bell pepper
- 1/4 cup finely chopped onion
- 2 tablespoons chopped pimiento
- 1/8 teaspoon salt (or omit)
- 1/4 teaspoon freshly ground pepper
- 1/4 cup (about 1 ounce) grated or shredded Swiss cheese
- 2 cups (2 ounces) fat-free or reduced-fat potato chips,
coarsely crushed

Preheat the oven to 350 degrees F. 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.

One 3/4-cup serving equals: Calories: 212, Fat: 11 g, Cholesterol: 43 mg, Sodium: 291 mg,Carbohydrate: 13 g, Dietary Fiber: 2 g, Protein: 15 g ++++ Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat ++++ WWP: 5.4