Baked Chicken Salad

Adapted from

  • 3 c chicken breast strips, cooked and cubed
  • 1 1/2 c celery, sliced
  • 1/2 c low-fat cheddar cheese, shredded
  • 1/2 c onions, chopped
  • 1 tbsp bottled lemon juice
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1/2 c light mayonnaise
  • 1/2 c 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* : 1.50
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 78
Calories from Fat 9 (11%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 18g 6%
Sodium 585mg 24%
Potassium 0.4mg 0%
Total Carbohydrate7g 2%
Dietary Fiber 0.7g 3%
Sugars 2g
Protein 10g 3%
* 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.