A few secret ingredient changes take this favorite summer salad from high-fat and high-carb to lower-fat, lower-carb and delicious!

Who doesn’t love chicken salad? From weddings, to brunch, to baby showers, and of course, a great use of leftover chicken, chicken salad sandwiches are a wildly popular southern staple during the warm summer and spring months. But, we lose our taste for this sandwich the first touch of cool air. How can we enjoy this popular dish in the fall and winter months? Easy, we bake this popular sandwich!

No fear, we made simple changes to make this dish skinny! We got rid of the extra fat by switching from mayonnaise to a combination of light Miracle whip AND plain Greek yogurt. Instead of serving on bread, we made a crunchy breadcrumb topping combining parmesan cheese and crushed Fiber One. Simply top with mozzarella cheese and bake in the oven and you just transitioned this dish into the fall. No bread needed!

Skinny Baked Chicken Salad Unwich

1 pound cooked diced chicken, thawed
2 celery stalks, diced
1 green pepper, diced
1/2 cup mushrooms, diced
1/2 onion, diced
1/2 cup light Miracle Whip
1 container (6 oz) plain Greek yogurt
1/2 cup parmesan cheese
1/4 cup crushed Fiber One cereal
1/4 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, celery, green pepper, mushrooms, and onion.
3. Add Miracle Whip and Greek yogurt. Combine until mixture is coated.
4. Spray a 2-qt baking dish with non-stick cooking spray.
5. Pour mixture into baking dish.
6. In a small bowl combine parmesan cheese and crushed Fiber One.
7. Sprinkle mixture on top of chicken mixture. Top with cheese.
8. Bake 8-10 minutes.
9. Serve.

Serving Size: 1/2 cup

Nutrition Facts: Calories: 220, Total fat: 13 g, Total carbohydrate: 14 g, Total fiber: 2 g, Sugar: 3 g.

Traditional Chicken Salad Sandwich Nutrition Facts:

Calories: 580, Total fat: 39 g, Total carbohydrate: 42 g.