Chicken And Vegetable Salad

• 1/2 c. fat-free or low-fat cottage cheese
• 1 Tbsp. catsup
• 1 hard-cooked egg, chopped (optional)
• 1 Tbsp. thinly sliced green onion
• 1 Tbsp. sweet pickle relish
• 1/8 tsp. salt
• 1/2 c. chopped cooked chicken (about 8 oz.)
• 1/2 c. sliced celery
• 1/2 c. chopped red or green sweet pepper
• lettuce leaves
• 2 Tbsp. toasted sliced almonds

1. For dressing, in a food processor bowl, combine cottage cheese and catsup. Cover and process until smooth; transfer to a small mixing bowl. Stir in egg (if using), green onion, pickle relish and salt. Set aside. In a medium mixing bowl, combine chicken, celery and sweet pepper. Add dressing and toss gently to mix. To serve, divide salad among 4 lettuce-lined plates. Sprinkle with the toasted almonds. Makes 4 servings.

cottage cheese, catsup, egg, green onion, sweet pickle relish, salt, chicken, celery, red, lettuce leaves, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6396 (may not work)