Tuesday, March 09, 2010

Oven Chicken Salad

We had this last night and really enjoyed it. We even eliminated half the ingredients because we dislike both celery and almonds.

Oven Chicken Salad
Makes 6 servings
Prep 15 minutes
Bake at 400 for 20 minutes

2 cups cooked chicken, cut into 1/2 inch cubes
2 cups celery, thinly sliced
2 cups 1/2 inch bread cubes, toasted
1 cup light mayonnaise
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted
2 tablespoons lemon juice
2 teaspoons dry minced onions
1/2 teaspoon salt

Heat oven to 400 degrees. Spray a 2 to 2 1/2 quart oval baking dish with nonstick cooking spray.

In a large bowl, combine the chicken, celery, 1 cup of the bread cubes, the mayo, 1/2 cup of the cheese, the almonds, lemon juice, minced onion and salt. Spoon mixture into prepared baking dish. Top with the remaining bread cubes and cheese.

Bake at 400 for 20 minutes, until bubbly. Serve warm or at room temperature.

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