Crunchy Hot Chicken Salad

Time to do some cooking in the kitchen with Jennifer Parham from St. John Medical Center. She has a recipe for Crunchy Hot Chicken Salad

Wednesday, February 25th 2009, 10:58 am

By: News On 6

Ingredients:
3 cups diced chicken, cooked
1 cup finely chopped celery
1 tablespoon chopped onion
½ cup sliced almonds
1 can reduced-fat, reduced-sodium cream of chicken soup
1 ½ cups cooked brown rice
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup fat-free mayonnaise
¼ cup water
½ cup egg substitute
16 baked potato chips, crushed
½ cup reduced-fat shredded cheddar cheese

Directions:
1. In a large bowl, combine chicken, celery, onion, almonds, soup, rice, lemon juice, salt and pepper.
2. In a small bowl beat mayonnaise and water together until smooth. Pour over chicken mixture and stir well. Gently fold in the egg substitute.
3. Spoon into greased 2-quart, shallow casserole dish. Cover and refrigerate for 8 hours.
4. Bake at 450 degrees for 10-15 minutes and sprinkle with crushed potato chips and cheese. Bake and additional 5 minutes.

Yield: 8 servings

Nutrition information per serving: 222 calories (27% from fat), 6.6g fat, 1.9g saturated fat, 21g protein, 18g carbohydrate, 52mg cholesterol, 2.1g dietary fiber, 529mg sodium

Exchanges per serving: 1 starch, 2 lean meat, 1 fat

Source: Adapted recipe by Jennifer Parham, RD, LD St. John Medical Center