1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3 tablespoons sweet pickle relish
1/4 cup sliced green onions
How to Make It
Preheat oven to 450°.
Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh.
Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.
I have to admit, I wouldn't have made this if I'd looked at the fat content b4 hand...30.8g of fat per serving is a light recipe?! With that said, it taste like chicken salad on a baked potato with too much mayo. I think I'll save my high fat indulgents for something more decadent:)
Pretty tasty! I saw this in the March 2012 Cooking Light Magazine and decided to give it a try since it is listed as kid friendly and my DH is just as picky as most kids. I made it exactly as is and he loved it. I had some left over chicken I used, but over all came out great and very filling! I used Russets this time, but I can see how it would be much tastier with Yukon Golds. It made it into the meal rotation so it is a keeper!
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