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Prep 20min
Total1hr5min
Ingredients12
Servings8
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Ingredients
Dressing
1
cup reduced-calorie mayonnaise
1
(8-oz.) container nonfat sour cream
1
tablespoon lemon juice
1
tablespoon Dijon mustard
Salad
4
cups cubed cooked chicken
2
cups thinly sliced celery
1
cup halved red seedless grapes
1
(8-oz.) can pineapple tidbits, drained
8
oz. (2 cups) shredded sharp Cheddar cheese
1/2
cup Progresso™ Plain Bread Crumbs
1
tablespoon margarine or butter, melted
1/2
cup sliced almonds
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Steps
1
Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
2
In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
3
In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
4
Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.
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Hot chicken salads were popular in the '70s. We've updated this recipe for the '90's by using light mayonnaise and nonfat sour cream. Pineapple and grapes add a sweet new twist to this old favorite.
Nonfat sour cream contains thickeners which keep it from separating and becoming watery in heated mixtures.
The reduced-calorie mayonnaise and nonfat sour cream in this recipe cut about 18 grams of fat from each serving.
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Nutrition Facts
Serving Size:1 Serving
Calories
470
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
10g
50%
Cholesterol
100mg
33%
Sodium
670mg
28%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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