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Asian Baked Chicken Salad

(0 Votes)
Updated May 17, 2018
SERVES
6
COOK TIME
45 Min

Are you ready for a change from traditional lunch salads? We bet our Asian Baked Chicken Salad will be a welcome change.

What You'll Need

  • 2 tablespoons vegetable oil
  • 6 boneless, skinless chicken breast halves (1-1/2 to 1-3/4 pounds)
  • 1 1/2 cups chopped celery (3 to 4 stalks)
  • 1 cup chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups mayonnaise
  • 2 tablespoons lemon juice
  • 1 1/2 cups chow mein noodles (about 3 ounces)

What to Do

  1. Preheat oven to 350 degree F. Coat a 9" x 13" baking dish with cooking spray.
     
  2. In a large skillet, heat oil over medium heat and cook chicken breasts until lightly browned on both sides. Cut into 1-inch chunks and place in a large bowl. Add remaining ingredients except chow mein noodles; mix well.
     
  3. Pour into prepared dish. Sprinkle chow mein noodles evenly over top, cover with aluminum foil, and bake 20 minutes.
     
  4. Uncover and bake 15 more minutes, until the top is golden.

Notes

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 594
  • Calories from Fat 394
  • Total Fat 44g 67 %
  • Saturated Fat 5.8g 29 %
  • Trans Fat 0.0g 0 %
  • Protein 28g 57 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 91mg 30 %
  • Sodium 818mg 34 %
  • Total Carbohydrates 24g 8 %
  • Dietary Fiber 2.6g 10 %
  • Sugars 5.1g 0 %

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