Directions:
- Marinate the chicken and celery in dressing for 1 hour. Season with salt & pepper to taste.
- Thoroughly blend mayo and sour cream, and add to chicken mixture. Chill in the fridge until ready to serve.
- About 15 minutes before serving, mix in almonds. Pour mixture into shallow oven-proof dish.
- Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2045.8 Kcal (8565 kJ) | ||
| Calories from fat | 1472 Kcal | ||
| % Daily Value* | |||
| Total Fat | 163.56g | 252% | |
|---|---|---|---|
| Cholesterol | 99.63mg | 33% | |
| Sodium | 2056.92mg | 86% | |
| Potassium | 1190.25mg | 25% | |
| Total Carbs | 105.66g | 35% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 16.25g | 65% | |
| Protein | 53.86g | 108% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 4.7mg | 26% | |
| Calcium | 529.2mg | 53% | |
| Amount Per 100 g | |||
| Calories | 439.93 Kcal (1842 kJ) | ||
| Calories from fat | 316.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.17g | 252% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 33% | |
| Sodium | 442.32mg | 86% | |
| Potassium | 255.95mg | 25% | |
| Total Carbs | 22.72g | 35% | |
| Sugars | 1.49g | 28% | |
| Dietary Fiber | 3.5g | 65% | |
| Protein | 11.58g | 108% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1mg | 26% | |
| Calcium | 113.8mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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