For the salad:
Butter lettuce leaves
2 cups shredded rotisserie chicken
½ cup grapes, halved
2 stalks celery, diced
¼ red onion, diced
For the dressing:
½ cup Cass-Clay cottage cheese
Salt and pepper
Combine cottage cheese, salt and pepper into a small blender cup and pulse until smooth. Set aside.
Carefully separate lettuce leaves from the core. Using a damp paper towel, gently wipe down each lettuce leaf and place onto a tray.
In a large bowl, combine all remaining salad ingredients and toss together with pureed cottage cheese. Refrigerate for at least 2 hours before scooping into lettuce cups and serving.
Recipe and image provided by Half & Half magazine.