Best Makeover Hot Chicken Salad Recipes

HOT CHICKEN SALAD (MAKEOVER - LIGHT)

Hot Chicken Salad (Makeover - Light) image

I went to a talk by a person from Taste of Home and she made some recipes that were "made over" to make it healthier and lower fat. This is one of them.

Provided by WI Cheesehead

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/2 cup plain yogurt
1 1/2 teaspoons all-purpose flour
1/2 cup nonfat milk
1 tablespoon lemon juice
2 teaspoons grated onions
1/2 teaspoon salt
3 cups cooked chicken breasts, cubed
1 cup celery, chopped
1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
1 cup seasoned croutons
1/4 cup slivered almonds, chopped and toasted
1 cup soft breadcrumbs
1 tablespoon butter, melted
3/4 cup low-fat cheddar cheese, shredded

Steps:

Preheat oven to 350°F.
In a small saucepan, whisk flour and milk until smooth.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat.
In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth.
Whisk in the milk mixture.
Stir in the chicken, celery, water chestnuts, croutons and almonds.
Spoon into a 2 quart baking dish coated with non-stick cooking spray.
Cover and bake for 25 minutes.
Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole.
Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.

Nutrition Facts : Calories 314.1, Fat 14.1, SaturatedFat 5.2, Cholesterol 74.3, Sodium 517.9, Carbohydrate 17.5, Fiber 2.3, Sugar 4.3, Protein 28.8

MAKEOVER HOT CHICKEN SALAD

Makeover Hot Chicken Salad image

This hot chicken salad is one of my family's favorites. This made-over version has all the satisfying comfort of my most-requested dish. -Eleanor Hein, Kirkland, Illinois

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/2 teaspoons all-purpose flour
1/2 cup fat-free milk
1/2 cup plain yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
3 cups cubed cooked chicken breast
1 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 cup seasoned salad croutons
1/4 cup slivered almonds, chopped and toasted
1 cup soft bread crumbs
1 tablespoon reduced-fat butter, melted
3/4 cup shredded reduced-fat cheddar cheese

Steps:

In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened. Remove from the heat. , In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery, water chestnuts, croutons and almonds., Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 323 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 592mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

MAKEOVER HOT CHICKEN SALAD RECIPE

Makeover Hot Chicken Salad Recipe image

How to make Makeover Hot Chicken Salad Recipe

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

Ingredients
1-1/2 teaspoons all-purpose flour
1/2 cup fat-free milk
1/2 cup plain yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
3 cups cubed cooked chicken breast
1 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 cup seasoned salad croutons
1/4 cup slivered almonds, chopped and toasted
1 cup soft bread crumbs
1 tablespoon reduced-fat butter, melted
3/4 cup shredded reduced-fat cheddar cheese

Steps:

In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened. Remove from the heat.
In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery, water chestnuts, croutons and almonds.
Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.