• 1/2 cup low-fat cottage cheese
  • 1 tablespoon catsup
  • 1 hard-cooked egg, chopped
  • 1 tablespoon thinly sliced green onion
  • 1 tablespoon pickle relish
  • 1/8 teaspoon salt
  • 1-1/2 cups chopped cooked chicken
  • 1/2 cup chopped celery
  • 1/2 cup chopped green or sweet red pepper
  • Lettuce leaves
  • 2 tablespoons toasted sliced almonds


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.

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