Hi there! Just a quick recipe I wanted to share!
This Hot Tuscan Chicken Salad got lost in the move from my old site to this one, but thanks to a friend, it is again found!
I have added the nutritional information. To save carbohydrates and calories, use 3/4 cup ramekins (or a big casserole dish) and divide out servings that way. I’m a cheap date. What can I say.
Hot Tuscan Chicken Salad
2 cups cooked chicken
1- 6 oz jar artichoke hearts chopped
1/2 cup cooked bacon chopped
1/3 cup chopped sun dried tomatoes
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 cup mayonnaise
2 Tbsp grated purple onion
1/4 cup mozzarella cheese grated
1/4 cup Parmesan cheese grated
Preheat oven to 400 degrees F.
Combine ingredients except cheese. Toss lightly. Pile into 4 individual baking dishes (1 cup ramekins). Sprinkle with grated cheese. Bake for 10 minutes.
Makes 4 servings.
Nutritional Information per serving: Calories: 678, Carbohydrates: 5.45 g, Fiber: .73 g, Net Carbohydrates: 4.72 g, Protein: 27.5 g, Fat: 60.7 g
Looks so yummy…can’t wait to try it!
I hope you love it! I know it’s a hit here.
Are both cheeses sprinkled on top, or is one mixed into the dish?
I was wrong! The recipe states to put the cheese on top and not in the dish. I must have been smoking crack earlier. Sorry about that…
Jamie you might want to edit the instructions. it reads as tho all the cheese is put on top. Or at least that’s the way it reads to this warped mind. 🙂
Oops. You’re right. It does say, twice, where to put the cheese. I guess it helps to re-read my own work. Sorry about that!
Yum!
This looks fab, but I would have to leave out the mayonnaise because it’s evil and makes me sick! I can’t see that it would make much difference though – what do you think?
You could probably use alfredo sauce in place of the mayonnaise!
Just plain sun dried tomatoes or the ones in oil. Recipe sounds great
I use the ones in oil. They’re so delicious!
This would make a fabulous dip as well … just chop or mince the ingredients. *drooling*
I have definitely used this as a dip, too.
So what would you sub for the artichoke hearts? I don’t have any sigh
Hi, Lisa! You could add mushrooms, zucchini, eggplant, anything you enjoy. That’s the beauty of the dish; anything that lends itself well to that slightly Italian, zippy vibe is your choice, 100%–and my, how I do love to accessorize. Even my food!
oh Jamie, you have done it again! Can’t wait to try this. Reminds me of the LC version of Paula Deen’s hot chicken salad, which I ADORE… Pinned it!
Thank you!
Wow….this sounds delish. Thank you so much for making low carb foods delish!
You are so sweet! I am just glad I can help.
What do you eat with it? Do have induction menu ideas? Gotta start over after the holidays!
I’d have it with celery! Super easy and works well with it.
Yum I saw this last night and knew I had to make this. I made it ( am eating it now ) OMG soo good. I swapped the artichoke for cauliflower and I added a few rings of hot banana peppers. A+++ so glad there are leftovers for the rest of the week.
Whtwhatwhat? You had me at banana peppers. I think I love you. That sounds pretty terrific, and a totally fun way to kick the flavors up into high gear. Thanks so much for sharing!
I have this in the oven now! I’ve not cooked with sundried maters or artychokes very often, so I’m looking forward to trying this. I didn’t have any Moz cheese so just used fresh Parm
That sounds so delicious, Dinah!
This is the best thing I’ve earen since starting low carb! Thank you..thank you!
Sounds delish!
This sounds like it actually has FLAVOR!! whoot!! Since we started Atkins, I’ve felt very flavor deprived. I think I will make this tomorrow for me and my hubby, since we LOVE the Spinach Artichoke Dip at Applebees! Thanks!!
I make a patch of this every Sunday and I love eating it for lunch during the week. I prefer mine cold and it is oh so yummy
I am so happy!
This looks so good, like a hearty artichoke dip. I just featured it on the Healthy such-channel of Bliss.com. Thanks for submitting it.
How cool! Thank you so much, Damaris! It is always such an honor to be featured on such a dynamic, fun site!
wow. i was just looking at this recipe on your website yesterday…even bookmarked it! making it was meant to be…
I hope you love this as much as I do. Just thinking of the tangy, cheesy qualities of this dish has me wanting to make it right now…
Pure awsomeness!!! I served it with a cucumber, tomato & avacado salad with a balsamic vinegar dressing (Newman’s Own, lite). Hubby declared that he was eating very slowly in order to make the dinner last. A real keeper!
Gale, that sounds absolutely terrific! I know where I’m eating dinner…