Makeover Hot Chicken Salad Recipe

2.5 2 2
Makeover Hot Chicken Salad Recipe
Makeover Hot Chicken Salad Recipe photo by Taste of Home
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Makeover Hot Chicken Salad Recipe

Read Reviews
2.5 2 2
Publisher Photo
Comforting casseroles get high ranks in Eleanor Hein’s kitchen in Kirkland, Illinois. “This hot chicken salad is one of my family’s favorites,” she writes. Our makeover team took out many of the heavy ingredients and replaced them with smaller amounts of less-fat counterparts. This made-over version has all the satisfying comfort of Eleanor’s most-requested dish.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup fat-free milk
  • 1/2 cup plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons grated onion
  • 1/2 teaspoon salt
  • 3 cups cubed cooked chicken breast
  • 1 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
  • 1 cup seasoned salad croutons
  • 1/4 cup slivered almonds, chopped and toasted
  • 1 cup soft bread crumbs
  • 1 tablespoon reduced-fat butter, melted
  • 3/4 cup shredded reduced-fat cheddar cheese

Directions

In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened. Remove from the heat.
In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery, water chestnuts, croutons and almonds.
Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Hot Chicken Salad in Light & Tasty August/September 2006, p11

Nutritional Facts

3/4 cup: 323 calories, 15g fat (5g saturated fat), 78mg cholesterol, 592mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch, 1 vegetable.

  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup fat-free milk
  • 1/2 cup plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons grated onion
  • 1/2 teaspoon salt
  • 3 cups cubed cooked chicken breast
  • 1 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
  • 1 cup seasoned salad croutons
  • 1/4 cup slivered almonds, chopped and toasted
  • 1 cup soft bread crumbs
  • 1 tablespoon reduced-fat butter, melted
  • 3/4 cup shredded reduced-fat cheddar cheese
  1. In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery, water chestnuts, croutons and almonds.
  3. Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
  4. Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Hot Chicken Salad in Light & Tasty August/September 2006, p11

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Reviews forMakeover Hot Chicken Salad

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MY REVIEW
roach808 User ID: 4207660 69009
Reviewed Oct. 31, 2010

"I was excited about it - my boyfriend wasn't. So, we tried it. We didn't have any celery, so we left that out and that meant the only thing with texture was the water chestnuts and they stuck out pretty sorely. The flavor was sadly unremarkable."

MY REVIEW
cprice542 User ID: 2004448 137903
Reviewed Oct. 31, 2008

"Great!"

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