• 2 cups diced cooked chicken (8 ounces)
  • 2 cups chopped celery
  • 1/3 cup light mayonnaise
  • 1/4 cup slivered almonds
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped green bell pepper
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped pimiento
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup (about 1 ounce) grated or shredded Swiss cheese
  • 2 cups (2-oz) fat-free or reduced-fat potato chips, coarsely crushed


  1. Preheat the oven to 350 degrees F. Spray a 2-quart casserole with non-stick pan spray.
  2. Mix all the ingredients except the cheese and potato chips in a large bowl. Turn into the casserole. Top with the cheese and crushed potato chips.
  3. Bake about 25 minutes, until the cheese is melted and the salad is hot.

Recipe Yield: Yield: 4-1/2 cups (6 servings)

Nutritional Information Per Serving:

Calories: 212
Fat: 11 grams
Sodium: 439 milligrams
Cholesterol: 43 milligrams
Protein: 15 grams
Carbohydrates: 13 grams

Diabetic Exchanges

1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat

Book Title: The New Family Cookbook for People with Diabetes

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