• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Baked Chicken Salad

  • Recipe Submitted by on

Category: Poultry, Casseroles

 Ingredients List

  • ----------------------------------DRESSING----------------------------------
  • 1 c Mayonnaise; low cal
  • 8 oz Nonfat sour cream
  • 1 tb Lemon juice
  • 1 tb Dijon mustard

 Directions

SALAD
4 c Cubed cooked chicken
2 c Thin sliced celery
1 c Red seedless grapes; halved
8 oz Pineapple tidbits; drained
2 c Sharp cheddar cheese;
-shredded
1/2 c Plain bread crumbs
1 tb Margarine or butter; melted
1/2 c Sliced almonds

1. Heat oven to 325 degrees. Spray 13x9-inch (3 quart) baking dish with
nonstick cooking spray. In medium bowl, combine all dressing ingredients;
blend well. Set aside.

2. In large bowl, combine chicken, celery, grapes, pineapple and 1- 1/2
cups of the cheese; toss gently to mix. Pour dressing over chicken mixture;
mix gently. Spoon evenly into sprayed baking dish.

3. In small bowl, combine remaining 1/2 cup cheese, bread crumbs and
margarine; mix well. Sprinkle over chicken mixture. Top with almonds.

4. Bake at 325 degrees for 35 to 45 minutes or until thoroughly heated.

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