Anita's Tried & True Heart Healthy Recipes

Baked Chicken Salad

Adapted from
8 servings

3 c chicken breast strips, cooked and cubed 1 tsp salt 
1 1/2 c celery, sliced 1/8 tsp black pepper 
1/2 c low-fat cheddar cheese, shredded 1/2 c light mayonnaise 
1/2 c onions, chopped 1/2 c low-fat potato chips, crushed 
1 tbsp bottled lemon juice  
Preheat oven to 350. Prepare a 1 1/2-quart casserole dish with cooking spray; set aside. In a mixing bowl, combine chicken, celery, cheese, onions, lemon juice, salt, black pepper, and mayonnaise. Mix lightly. Spoon into prepared dish. Sprinkle chips on top. Bake for 35 minutes, or until lightly browned on top.
Nutritional Analysis per serving (8 servings total)
Calories 55   %CFF 40 %
Total Fat 2 g   Saturated Fat 0.3 mg
Protein 2 g   Cholesterol 2 g
Carbohydrates 7 g   Sodium 510 mg
Sugars 1 g   Fiber 0.7 g
1.5 WW Points
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Rated by 20 users (4.5)

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