Chicken and Vegetable Salad
This make-ahead salad serves as a refreshing low-calorie lunch that's easy to pack in an insulated lunch box.
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
Servings:
Makes 4 servings.
Ingredients
-
1/2 cup low-fat cottage cheese
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1 tablespoon catsup
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1 hard-cooked egg, chopped
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1 tablespoon thinly sliced green onion
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1 tablespoon pickle relish
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1/8 teaspoon salt
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1-1/2 cups chopped cooked chicken
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1/2 cup chopped celery
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1/2 cup chopped green or sweet red pepper
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Lettuce leaves
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2 tablespoons toasted sliced almonds
Directions
1.
For dressing, in a blender container combine cottage cheese and catsup. Cover and blend until smooth.
2.
In a small mixing bowl stir together cottage cheese mixture, egg, onion, pickle relish, and salt. Set dressing aside.
3.
In a medium mixing bowl combine chicken, celery, and green or red pepper. Add dressing and toss gently to mix. Cover and chill for 4 to 24 hours.
4.
To serve, divide salad among 4 lettuce-lined salad plates. Garnish with almonds. Makes 4 servings.
Nutrition information
Calories 181, Total Fat 7 g, Cholesterol 117 mg, Sodium 330 mg, Carbohydrate 6 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 6%, Vitamin C 32%, Calcium 5%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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