Oven Chicken Salad Recipe
Ingredients
| Cooked and cubed chicken | 2 Cup (32 tbs) | |
| Sliced celery | 1 Cup (16 tbs) | |
| Salted cashew nuts | 1⁄2 Cup (8 tbs), chopped | |
| Lemon juice | 3 Tablespoon | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Salt | 1⁄4 Teaspoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Pimento | 14 Cup (224 tbs) | |
| Sweet basil | 1⁄4 Teaspoon | |
| Canned french fried onion | 3 1⁄2 Ounce | |
| Paprika | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 4120 Calories from Fat 2536
% Daily Value*
Total Fat 286 g440.1%
Saturated Fat 31.4 g157%
Trans Fat 0 g
Cholesterol 504.4 mg168.1%
Sodium 2975.5 mg124%
Total Carbohydrates 250 g83.2%
Dietary Fiber 59 g235.9%
Sugars 92.3 g
Protein 159 g317.6%
Vitamin A 1462.4% Vitamin C 3956.1%
Calcium 49.4% Iron 302.6%
*Based on a 2000 Calorie diet
Directions
Pour into greased 1 1/2-quart casserole and bake, covered, for 30 minutes at 350 degrees.
Remove from oven and top with remaining onions.
Sprinkle with paprika and bake 5 minutes longer.
Chef
