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Recipe tags: Bake, Chicken, One dish meal, Potluck

Meats and seafood

Baked Chicken Salad

Recipe submitted by DaVita dietitian Kelly from Missouri.

Portions:                  6

Serving size:           1/6 of recipe

 Ingredients

• 12 ounces boneless, skinless chicken breast, uncooked
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 1/2 cup canned mushroom pieces, drained and rinsed
• 1/4 cup canned water chestnuts, chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 3 to 4 drops Tabasco sauce
• 1 cup chow mein noodles, crushed

Preparation

1. Boil chicken breasts until cooked through. Drain.
2. Dice chicken.  Measure 2 cups to use in the recipe.
3. In a mixing bowl, combine all ingredients except for chow mein noodles. Mix well.
4. Place in a greased 9" x 9" baking dish. Sprinkle noodles on top.
5. Bake at 350° F for 30 minutes.
6. Slice into 6 equal portions and serve.

Nutrients per serving

• Calories:  298
• Protein:  16 g
• Carbohydrate:  9 g
• Fat:  22 g
• Cholesterol:  50 mg
• Sodium:  283 mg
• Potassium:  192 mg
• Phosphorus:  117 mg
• Calcium:  34 mg
• Fiber:  0.9 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 1/2 starch
• 1/2 vegetable, low potassium
• 2 fat

Carbohydrate Choices

• 1/2

Helpful Hints

• Makes a nice entrée for brunch.
• Use fat-free sour cream, fat-free mayonnaise and low-fat chow mein noodles to lower fat to 3 grams and calories to 150 per serving.
• Sodium varies between brands. Compare labels and choose the lowest sodium brand of mushrooms, mayonnaise, water chestnuts and chow mein noodles.
• Try this dish hot or cold.

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