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Hot Chicken Salad

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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®.

Hot Chicken Salad

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!
5 from 13 votes
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Servings: 6 servings

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

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®.
Recipe URL: https://cookingwithfudge.com/hot-chicken-salad/

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 5g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 736mg | Potassium: 375mg | Fiber: 1g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

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6 Comments

    1. 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!

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