Name: Light and Hot Chicken Salad(Lo-Fat)
Ingredients: 1 tbsp. corn oil margarine; 3 tbsp. unbleached all-purpose flour; 3/4 c. defatted chicken stock; 1/2 c. nonfat milk; 1/2 tsp. salt; 1/8 tsp. garlic powder; 1/8 tsp. freshly ground pepper; 4 c. diced, cooked chicken, without skin; 1/4 c. light mayonnaise; 1 tbsp. grated onion; 2 c. chopped celery (about 3 stalks); 4 hard-cooked egg whites, chopped; 2 tbsp. fresh lemon juice; 1 (2 oz.) jar sliced or diced pimento, drained; 1 (8 oz.) can sliced water chestnuts, drained; 2 oz. low-fat sharp Cheddar cheese, grated (about 1/2 c.); 1 oz. almonds, chopped and toasted (optional)

Light and Hot Chicken Salad(Lo-Fat)

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Light And Hot Chicken Salad(Lo-Fat) is an impressive dinner. Made with 1 tbsp. corn oil margarine, 3 tbsp. unbleached all-purpose flour, 3/4 c. defatted chicken stock, 1/2 c. nonfat milk and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Melt margarine in a skillet. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir mixture over medium heat until it boils. Add salt, garlic powder and pepper; cook 1 minute more.

Combine the soup mixture with chicken, mayonnaise, onion, celery, egg whites, lemon juice, pimento and water chestnuts.

Place in a shallow 9 x 13-inch baking dish sprayed with nonstick vegetable spray. Sprinkle with cheese and nuts. Bake at 325° for 1 hour.

It is not necessary to refrigerate overnight. Serves 8.

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