Wednesday, September 22, 2010

Oven Chicken Salad

Oven Chicken Salad

While sitting in a waiting room, I came across two recipes from a 2009 issue of Family Circle magazine that sounded like something I'd like to try. The first one is Oven Chicken Salad. The other one is Cranberry Orange Pork Loin, so keep watching for a blog on that one. This recipe reminded me of something my mother-in-law made a few years back. Paired with some fruit, a vegetable or bread it's a pretty easy dinner. I really liked it, but I'm not so sure the hubby cared for it as much.

Oven Chicken Salad
makes 6 servings prep 15 minutes
bake at 400 for 20 minutes

2 cups cooked chicken, cut into 1/2-inch cubes
2 cups celery, thinly sliced
2 cups 1/2-inch bread cubes, toasted
1 cup light mayonnaise
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted
2 tablespoons lemon juice
2 teaspoons dry minced onions
1/2 teaspoon salt

Heat oven to 400. Spray a 2- to 2-1/2-quart oval baking dish with nonstick cooking spray.

In a large bowl, combine the chicken, celery, 1 cup of the bread cubes, the mayonnaise, 1/2 cup of the cheese, the almonds, lemon juice, minced onion and salt. Spoon mixture into prepared baking dish. Top with the remaining bread cubes and cheese.

Bake at 400 for 20 minutes, until bubbly. Serve warm or at room temperature.

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