Hot Chicken Salad
Hot Chicken Salad
All About This Hot Chicken Salad
This Hot Chicken Salad is a dish that my mom used to make frequently when I was younger. I made a couple of simple tweaks to lighten it up a bit, and I’m happy to report that it’s every bit as delicious as I remember!
What You’ll Need
Equipment
- Two 8×8 baking dishes
- Knife
- Cutting board
Ingredients
- Boneless skinless chicken breasts
- Celery
- Water chestnuts
- Slivered almonds
- Nonfat plain Greek yogurt
- Light mayonnaise
- Regular shredded cheese
- Fat free shredded cheese
- Salt
- Pepper
- Garlic powder
- Cooking spray
How To Make Hot Chicken Salad
First, bake the chicken breasts in a 400 degree oven until cooked through, about 25-30 minutes. While the chicken is cooking, slice the celery. Then, drain and slice the water chestnuts. Once the chicken is cooked through, let it cool and chop into bite sized pieces. Reduce the oven to 350 degrees. Mix together chicken, celery, water chestnuts, almonds, yogurt, mayonnaise, salt, pepper, and garlic powder. Next, transfer to an 8×8 baking dish that has been sprayed with cooking spray. Finally, top with shredded cheese and bake at 350 degrees for 15-20 minutes until the cheese is melted and bubbly.
Nutritional Information
This Hot Chicken Salad makes six servings. Each serving comes out to 185 calories, 5 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
Go here to calculate your own WW PersonalPoints™ for this recipe.
Hot Chicken Salad
Equipment
- Two 8x8 baking dishes
- Knife
- Cutting board
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 stalks celery sliced
- 1 can (8 ounces) water chestnuts drained and sliced
- 1/4 cup slivered almonds
- 3/4 cup nonfat plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup regular shredded cheese
- 1/4 cup fat free shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Cooking spray
Instructions
- Bake the chicken breasts in a 400 degree oven until cooked through, about 25-30 minutes.
- While the chicken is cooking, slice the celery.
- Drain and slice the water chestnuts.
- Once the chicken is cooked through, let it cool and chop into bite sized pieces.
- Reduce the oven to 350 degrees.
- Mix together chicken, celery, water chestnuts, almonds, yogurt, mayonnaise, salt, pepper, and garlic powder.
- Transfer to an 8x8 baking dish that has been sprayed with cooking spray.
- Top with shredded cheese and bake at 350 degrees for 15-20 minutes until the cheese is melted and bubbly.
Notes
Nutrition
This looks amazing! Can’t wait to try it!
I hope you enjoy it, Jennifer!
We are loving this recipe. Carb friendly, too!
I’m so happy to hear you are enjoying it, Traci!
I cannot wait to make this soon! Do you use pre-shredded cheese for this?
I hope you like it, Mary! It’s a family favorite in our house. I do use pre-shredded cheese, but you could also shred it off of a block of cheese if that’s what you have on hand!
Another winner! I had to substitute pecans for the almonds as my Mum has an allergy to almonds. It was fabulous! Served it with a chopped Mediterranean salad. Beautiful! {chef’s kiss}
That sounds delicious! I’ll have to try it with pecans next time.