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Chicken and Vegetable Salad
Ingredients
-
Dressing: -
1/2
cup low-fat cottage cheese
-
1
tablespoon ketchup
-
1
hard-cooked egg, chopped
-
1
tablespoon thinly sliced green onion
-
1
tablespoon pickle relish
-
1/8
teaspoon salt
-
Salad: -
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
Directions
1. 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. Salad: 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 Facts
(Chicken and Vegetable Salad)
- Servings Per Recipe 4,
- Calories 181,
- Protein (gm) 22,
- Carbohydrate (gm) 6,
- Fat, total (gm) 7,
- Cholesterol (mg) 117,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 62,
- Vitamin C (mg) 19,
- Sodium (mg) 330,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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