Healthier Hot Chicken Salad

Several years ago - seven, to be exact - I posted a recipe for hot chicken salad. I first learned about this culinary delight from my friend Marie, who knew me well enough to know I would love it and brought me a generous serving of it one evening. I asked for the recipe immediately and during my desert months in 2010, this was one of the few things I could make, because it was easy and though I was capable of little else, I could mix up a hot chicken salad.

If you like a good full-fat, mayo and fried onion laden dish, check out the original recipe and please excuse my photography. I will not deny that the original version is delicious, but these days I've adapted it to make it healthier. It doesn't taste exactly the same, but I think it's still pretty yummy, even all healthed up. :)

I made it last week and we gobbled it right up, so I thought I would put the updated recipe out here for you, just in case you were looking for something new to try that isn't loaded with mayo and friend onions. :)

Healthier Hot Chicken Salad

* 3 cups of cooked shredded chicken
* 1 can water chestnuts, drained and sliced
* 1 cup slivered almonds {1 1/2 ounce package is about right}
* 2 cups celery, chopped
* 1 cup low-fat shredded cheddar cheese
* 1 teaspoon seasoned salt
* 1 Tablespoon lemon juice
* 1 1/2 cup plain Greek Yogurt
* 1/2 cup green onions, chopped

Mix all ingredients together, except green onions. Spread in an 11x7 baking dish and sprinkle green onions on top. Bake at 350 for 30 minutes. Serve warm.

A Few Tips

* I take frozen chicken and boil it (straight from its frozen state) on the stove until it is cooked through, then shred it in my stand mixer. Works like a charm.

* Personal preference: I put the seasoned salt in the chicken as it's shredding rather than adding it to the whole dish later. You can definitely add it as you're mixing everything together if you prefer. I just like how it clings to the chicken as it shreds, so I add it then.

* If you can't find slivered almonds, you can use sliced instead. You just want to make sure your pieces are smaller than whole almonds. That's the goal.

* If you can't find low-fat cheddar, you can substitute mozzarella instead.

* The Greek Yogurt isn't quite as creamy as the mayo, but it really does work well, and I think the flavor is still excellent.

* I thought I might miss the fried onions, but the green onions were a pretty good substitute!!

* We eat this plain to save carbs, but you could serve it on buns if you prefer.

* I like it that this dish is easy to dress up (we eat ours with asparagus or other cooked vegetables) or dress down  with chips or something if you prefer.

Enjoy! :)