Light And Hot Chicken Salad(Lo-Fat) Recipe

Name: Light And Hot Chicken Salad(Lo-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. corn oil margarine; 3 Tbsp. unbleached all-purpose flour; 3/4 c. defatted chicken stock; 1/2 c. nonfat milk; 1/2 tsp. salt; 1/8 tsp. garlic powder; 1/8 tsp. freshly ground pepper; 4 c. diced, cooked chicken, without skin; 1/4 c. light mayonnaise; 1 Tbsp. grated onion; 2 c. chopped celery (about 3 stalks); 4 hard-cooked egg whites, chopped; 2 Tbsp. fresh lemon juice; 1 (2 oz.) jar sliced or diced pimento, drained; 1 (8 oz.) can sliced water chestnuts, drained; 2 oz. low-fat sharp Cheddar cheese, grated (about 1/2 c.); 1 oz. almonds, chopped and toasted (optional)

Servings: persons

1 Tbsp. corn oil margarine
3 Tbsp. unbleached all-purpose flour
3/4 c. defatted chicken stock
1/2 c. nonfat milk
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. freshly ground pepper
4 c. diced, cooked chicken, without skin
1/4 c. light mayonnaise
1 Tbsp. grated onion
2 c. chopped celery (about 3 stalks)
4 hard-cooked egg whites, chopped
2 Tbsp. fresh lemon juice
1 (2 oz.) jar sliced or diced pimento, drained
1 (8 oz.) can sliced water chestnuts, drained
2 oz. low-fat sharp Cheddar cheese, grated (about 1/2 c.)
1 oz. almonds, chopped and toasted (optional)

1
Melt margarine in a skillet. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir mixture over medium heat until it boils. Add salt, garlic powder and pepper; cook 1 minute more.
2
Combine the soup mixture with chicken, mayonnaise, onion, celery, egg whites, lemon juice, pimento and water chestnuts.
3
Place in a shallow 9 x 13-inch baking dish sprayed with nonstick vegetable spray. Sprinkle with cheese and nuts. Bake at 325u00b0 for 1 hour.
4
It is not necessary to refrigerate overnight. Serves 8.

899

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbsp. corn oil margarine, 3 Tbsp. unbleached all-purpose flour, 3/4 c. defatted chicken stock, 1/2 c. nonfat milk, and more.

Yes, Light And Hot Chicken Salad(Lo-Fat) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Light And Hot Chicken Salad(Lo-Fat)

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