Baked Chicken Salad (Oster Kitchen Center Cook Recipe
Servings: 4
Ingredients
- 2 c. Chicken -cooked, diced
- 1/2 c. Mayonnaise
- 1 1/2 c. Celery - diced
- 1 x Lemon slice - peeled
- 1/2 c. Almonds - blanched
- 1/2 x Onion - small
- 4 c. Potato chips - whole
- 1 c. Cheddar cheese cubes Heat oven to 375F. Grease a 2-qt casserole. Put
Directions
- Chicken and celery into casserole. Blender - chop nuts and add in to chicken. Put 2 c. of potato chips into blender container, cover and process 4 cycles at
- (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) till smooth.
- Add in to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 min.
- A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 1749 | |
| Calories from Fat 1159 | 66% |
| Total Fat 132.09g | 165% |
| Saturated Fat 36.84g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 1625mg | 68% |
| Potassium 4156mg | 119% |
| Total Carbs 124.26g | 33% |
| Dietary Fiber 13.2g | 44% |
| Sugars 3.18g | 2% |
| Protein 28.12g | 45% |
