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.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 4 hrs

Chicken and Vegetable Salad

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Directions

Dressing:

  1. 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.

Salad:

  1. 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.
  2. To serve, divide salad among 4 lettuce-lined salad plates. Garnish with almonds. Makes 4 servings.
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Nutrition Facts (Chicken and Vegetable Salad)

  • Per serving:
  • 181 kcal ,
  • 7 g fat
  • 117 mg chol. ,
  • 330 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 22 g pro.
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