Happy Wednesday to everyone who is following along! I hope this is a good day for each one of you!
As I mentioned in my previous post, today is "just a recipe." That means I neglected to take pictures of my progress through the preparation and serving. I think we were just too hungry to consider that.:-)
This is not a new recipe in that versions are probably readily available in many places, but it is one that I have found helpful through the years as I have had to consider the "battle of the bulge." It comes from "First Place Favorites," 1997 reprint edition.
HOT CHICKEN SALAD (can definitely use TURKEY)
2 cups diced chicken
1 1/2 cups diced celery
1/2 oz. slivered toasted almonds (I toast mine in a non-stick pan on top of the stove)
1 Tablespoon grated onion
1 Tablespoon lemon juice
1/2 teaspoon salt, pepper, tabasco
1/2 cup reduced fat mayonnaise
2 oz. grated reduced fat cheddar cheese
- Toss together all ingredients except cheese.
- Spray a baking dish (8x8 size) with non-stick spray and add chicken salad.
- Top with cheese.
- Bake at 375 degrees until cheese bubbles, 15-20 minutes.
Hope you "tune in" tomorrow!
Thank you for following along. I love reading your comments.