Hot Chicken Salad Makeover Light
Transform your comfort food cravings with this *Hot Chicken Salad Makeover Light*, a healthier twist on a classic favorite! Packed with lean diced chicken breast, crunchy celery, and vibrant red bell pepper, this casserole takes flavor up a notch with a creamy, tangy dressing made from reduced-fat mayonnaise, nonfat Greek yogurt, and a splash of lemon. Topped with crispy whole-grain breadcrumbs, toasted almonds, and a touch of reduced-fat cheddar, this baked dish delivers indulgence with fewer calories. Ready in just 40 minutes, it’s the perfect quick-and-easy dinner idea for busy weeknights or a lightened-up option for potlucks. Serve it warm with a fresh green salad for a wholesome, satisfying meal!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 cups Cooked chicken breast, diced
- 1 cup Celery, chopped
- 1 cup Red bell pepper, diced
- 0.5 cup Green onions, sliced
- 0.5 cup Reduced-fat mayonnaise
- 0.5 cup Nonfat Greek yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Slivered almonds, toasted
- 0.5 cup Whole-grain breadcrumbs
- 0.5 cup Shredded reduced-fat cheddar cheese
- 1 spray Olive oil cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil cooking spray.
Step 2
In a large mixing bowl, combine the diced chicken breast, celery, red bell pepper, and green onions.
Step 3
In a separate small bowl, whisk together the reduced-fat mayonnaise, nonfat Greek yogurt, lemon juice, Dijon mustard, salt, and ground black pepper.
Step 4
Pour the dressing over the chicken and vegetable mixture and stir to coat evenly.
Step 5
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Step 6
In a small bowl, stir together the toasted slivered almonds, whole-grain breadcrumbs, and shredded reduced-fat cheddar cheese.
Step 7
Sprinkle the almond-breadcrumb-cheese mixture evenly over the chicken salad mixture in the baking dish.
Step 8
Lightly spray the top with olive oil cooking spray to help it crisp up while baking.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dish is heated through.
Step 10
Remove from the oven and allow to cool for 5 minutes. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1532.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2169.0 |
| Total Fat 84.6g | 0% |
| Saturated Fat 19.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 706.5mg | 0% |
| Sodium 3639.4mg | 0% |
| Total Carbohydrate 82.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 25.0g | |
| Protein 259.6g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 863.2mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 3236.6mg | 0% |
Source of Calories