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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe might come across as more of a dressing than a salad, but however you look at it, we found it very satisfying! The original of the recipe was found in in Oct 2009 Family Circle magazine, & it has been tweaked to satisfy personal preferences.. Ingredients:
2 chicken breasts, cooked, diced (about 2 to 3 cups) |
2 cups celery, sliced thin |
2 cups bread cubes, toasted (i use whole grain bread.) |
1 cup mayonnaise |
1 cup mild cheddar cheese, shredded, divided |
1/2 cup sliced almonds, toasted |
2 tablespoons lemon juice |
2 teaspoons instant minced onion |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400 degrees F, then lightly coat the inside of a 2 1/2 quart baking dish with cooking spray.
2. In a large bowl, combine chicken, celery, just 1 cup of bread cubes, mayo, just 1/2 cup of the cheese, almonds, lemon juice, minced onion & salt.
3. Spoon this chicken mixture into the prepared baking dish, & top with remaining bread cubes & cheese.
4. Bake for 20 minutes or until bubbly, then serve warm or at room temperature. Can be reheated.
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