Total Time: 25 Minutes
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 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
Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com