Baked Chicken Salad

Adapted from The Kraft Cookbook

  • 3 cups chicken breast strips, cooked and cubed
  • 1 1/2 cups celery, sliced
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup onions, chopped
  • 1 tbsp bottled lemon juice
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cups light mayonnaise
  • 1/2 cups low-fat potato chips, crushed
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.

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Posted: 6/23/2000
Rated by 20 users (4.50)
WW Points* : 1.53
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 70
Calories from Fat 37 (53%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 8g 3%
Sodium 506mg 21%
Potassium 0mg 0%
Total Carbohydrate7g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.