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ShareHot Chicken Salad
MAKES: 6 servings
SERVING SIZE: 1 cupCARB GRAMS PER SERVING:
13
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 251
- Protein(gm): 29
- Carbohydrate(gm): 13
- Fat, total(gm): 9
- Cholesterol(mg): 75
- Saturated fat(gm): 4
- Monosaturated fat(gm): 2
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 2
- Sugar, total(gm): 5
- Vitamin A(IU): 1312
- Vitamin C(mg): 34
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 10
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 36
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 415
- Potassium(mg): 549
- Calcium(DV %): 192
- Iron(DV %): 2
- Vegetables(d.e): 1
- Starch(d.e): 1
- Lean Meat(d.e): 4
- Fat(d.e): 1
Diabetic Exchanges
- 3 cups cubed cooked chicken breast (about 1 pound)
- 1 cup sliced celery
- 1 cup chopped yellow or red sweet pepper
- 3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
- 1 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 1 6 ounce carton plain low-fat yogurt
- 1/4 cup sliced green onions
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1/2 cup crushed cornflakes
- 1/4 cup sliced almonds
1. Preheat oven to 400 degrees F. In a large bowl, stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
2. In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
3. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
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