Hot Chicken Salad
2 cups chopped cooked chicken
1 cup chopped celery
1/2 cup toasted slivered almonds
1 cup shredded sharp cheddar cheese
1 cup mayonnaise
2 T. fresh lemon juice
1/2 t. each salt and pepper
Mix all ingredients in large bowl. Pour into buttered 9x13" pan and bake for 20 minutes at 350. Enjoy!
Notes: I poached about 8 frozen (I didn't even thaw them first) chicken tenders in a small amount of salted water, and that yielded exactly 2 cups when chopped. I just buy those big club store bags of chicken tenders. I like them because you can cook them without even thawing them first, or you can thaw them under running lukewarm water in about five minutes. They're handy!
Also, I thought this needed just a hair more salt. Next time, I'll use a slightly rounded 1/2 tsp salt.
I added a little extra grated sharp cheddar to the top, plus some paprika for color. Paula's original recipe called for crushed potato chips. This was delicious enough that my husband ate half the pan of it this afternoon while I was out. I am STILL not speaking to him!
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Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)
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