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WARM CHICKEN SALAD recipes

Category	Salad	Stumble It!
Views	25
Ratings	0
Comments	1

Ingredients And Procedures

Ingredients
2	cup	chicken, diced, cooked
2	cup	celery, chopped
1/3	cup	mayonnaise, light
1/4	cup	almonds, slivered
2	tablespoon	lemon juice, fresh
1/4	cup	bell pepper, green, chopped
1/4	cup	onion, finely chopped
2	tablespoon	pimiento, chopped
1/2	teaspoon	salt
1/4	teaspoon	pepper, freshly ground
1/4	cup	swiss cheese, grated
2	cup	potato chips, fat-free or reduced-fat, coarsely crushed

Directions:
Preheat the oven to 350 degrees F. Spray a 2 quart casserole with non-stick pan spray. Mix all the ingredients except the cheese and potato chips in a large bowl. Turn into the casserole. Top with the cheese and crushed potato chips. Bake about 25 minutes, until the cheese is melted and the salad is hot. Nutritional Information Per Serving (3/4 cup): Calories: 212, Fat: 11g, Cholesterol: 43mg, Sodium: 439mg, Carbohydrate: 13g, Dietary Fiber: 2g, Sugars: 2g, Protein: 15g Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat

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<h1>WARM CHICKEN SALAD recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>chicken, diced, cooked </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>celery, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>mayonnaise, light </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>almonds, slivered </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>lemon juice, fresh </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>bell pepper, green, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>onion, finely chopped </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>pimiento, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper, freshly ground </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>swiss cheese, grated </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>potato chips, fat-free or reduced-fat, coarsely crushed</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Preheat the oven to 350 degrees F. Spray a 2 quart casserole with non-stick pan spray. Mix all the ingredients except the cheese and potato chips in a large bowl. Turn into the casserole. Top with the cheese and crushed potato chips.<BR><BR>Bake about 25 minutes, until the cheese is melted and the salad is hot.<BR><BR>Nutritional Information Per Serving (3/4 cup):<BR>Calories: 212, Fat: 11g, Cholesterol: 43mg, Sodium: 439mg,<BR>Carbohydrate: 13g, Dietary Fiber: 2g, Sugars: 2g, Protein: 15g<BR>Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat<BR><BR></TD></TR></TBODY></TABLE></pre>
     <p>
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