This make-ahead salad serves as a refreshing low-calorie lunch that’s easy to pack in an insulated lunch box.
Serves 4 -5
Low fat cottage cheese – 1/2 cup
Ketchup – 1 tbsp
hard cooked egg – 1 nos
Thinly sliced onion – 1 tbsp
Pickle relish – 1 tbsp
Salt – 1/8 tsp
Cooked chopped chicken – 1 1/2 cup
Celery – 1/2 cup
Chopped green or red pepper – 1/2 cup
Toasted Almonds – 2 tbsp
. For the dressing – Blend the cottage cheese and ketchup until smooth. Then mix the onion, pickle relish, egg and salt and keep it aside.
. In a medium mixing bowl, combine the chicken, celery, green or red pepper.Add the dressing and toss gently for equal mixing. Cover and chill overnight.
. To serve, divide salad among 4 lettuce lined salad plates and garnish with almonds.
. Serve it chilled.