Nutrients per serving

  • Calories  298
  • Protein  16 g
  • Carbohydrates  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


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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What's everyone saying?

4 Comments | Average User Rating:
Baked Chicken Salad
marydavid says:

marydavid I did not end up with 2 cups of chicken and weighing after boiling it, it only was 6oz of meat. that would only be 2 servings of meat. Dietitian comment: If you start with 12 oz raw boneless, skinless chicken the estimated yield should be 9-10 ounces. We will retest to double check.

Jan. 11, 2018, 3:06 PM
Baked Chicken Salad
raychel says:

Great week night dinner. I added garlic and half a cup of veggies. I would not say this would feed six. Next time I make this, I will bake in a smaller dish.

Jun. 30, 2017, 4:44 PM
Baked Chicken Salad
marianna says:

I prepared this, but made a few revisions. I used fresh mushrooms and Sautéed them and I crushed up cornflakes and a small amount of Frenches Fried Onions for my topping. It was delicious and my husband liked it. I will make this again and again!

Jan. 17, 2012, 11:05 AM
Baked Chicken Salad

I made this tonight, it was quite good, I believe I would add some curry powder. One teaspoon adds 3 mg of sodium, 22mg phosphorus and 97 mg of potassium.

Jul. 13, 2008, 4:02 PM

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