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!
Course Main Course
Cuisine American
Keyword Almonds, Buffalo Chicken, Celery, Cheese, Chicken Salad, Main Dish, Water Chestnuts
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/