Recipe for Baked Chicken Salad
You can used boiled, broiled, fried, grilled, or roasted chicken breast in this gluten-free recipe — whatever you have on hand or leftover from a previous meal. You also can use buttered gluten-free bread crumbs in place of the potato chips.
Shown before topping and baking; chili peppers for garnish only.
Preparation time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
2 boneless, skinless chicken breasts, cooked
1 cup chopped celery
1/4 cup slivered almonds
3 tablespoons chopped green pepper
1 teaspoon dried parsley flakes
1/4 cup chopped onion
1-1/4 cup mayonnaise
1 cup crushed potato chips
Preheat the oven to 350 degrees. Grease a 9-inch-square baking dish.
Cut the cooked chicken breasts into 1/2-inch cubes, and place them in a large bowl.
Add the celery, almonds, green pepper, parsley, onion, and mayonnaise to the bowl. Using a rubber spatula, mix until the ingredients are well combined.
Spoon the mixture into the prepared pan. Sprinkle potato chips over the top.
Bake the chicken salad at 350 degrees for 30 minutes.
Per serving: Calories: 490; Total fat: 33g; Saturated fat: 5g; Cholesterol: 70mg; Sodium: 662mg; Carbohydrates: 26g; Fiber: 2g; Sugar: 6g; Protein: 24g.