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Total Time: 25 Minutes

Serves: 4


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

  1. Combine cottage cheese, salt and pepper into a small blender cup and pulse until smooth. Set aside.
  2. Carefully separate lettuce leaves from the core. Using a damp paper towel, gently wipe down each lettuce leaf and place onto a tray.
  3. In a large bowl, combine all remaining salad ingredients and toss together with pureed cottage cheese.
  4. Refrigerate for at least 2 hours before scooping into lettuce cups
    and serving.

Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at