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Hot Chicken Salad
by Molly O'Neill
Anna Levien, the owner of the Young Chef’s Academy of Sparta, N.J., believes that teaching healthy cooking and eating habits is one of the school’s most important responsibilities. This chicken salad uses no- and low-fat ingredients, with plenty of seasonings that both grandparent and grandchild enjoy. Li'l line cooks can do the whisking, while sous chefs in training can measure and chop ingredients. See our tips for cooking with grandchildren.
Ingredients:
1 1/2 cups flour
1/2 cup fat-free milk
1/2 cup plain yogurt
1/4 cup reduced-fat sour cream
1 tablespoon freshly squeezed lemon juice
2 teaspoon onion, grated
1/2 teaspoon salt
3 cups cooked chicken breast, cubed
1 cup celery, chopped
1 (8-ounce) can water chestnuts, drained and coarsely chopped
1 cup seasoned salad croutons
1 cup soft bread crumbs
1 tablespoon margarine
3/4 cup Cheddar cheese, shredded
Equipment:
Cooking spray
Measuring spoons and cups
Small saucepan
Whisk
Large bow
Knife
Wooden spoon
2-quart baking dish with cover
1. Preheat oven to 350 degrees. Coat baking dish with cooking spray.
2. In a small saucepan, whisk together flour and milk until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat.
3. In a large bowl, whisk together the yogurt, mayonnaise, sour cream, lemon juice, onion, and salt until smooth. Whisk in the milk mixture.
4. Stir in the chicken, celery, water chestnuts, and croutons.
Spoon into prepared baking dish. Cover and bake for 25 minutes.
5. Combine bread crumbs and margarine; stir in cheese. Sprinkle over casserole. Bake uncovered, 5 to 10 minutes longer or until the cheese is melted.
Makes 6 servings.
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