Chicken & Vegetable Salad

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

1 For dressing, combine cottage and catsup in a blender. Cover and process until smooth; transfer to a small bowl. Stir in egg, green onion, pickle relish, and salt. Set aside.
2. In a medium bowl, combine chicken, celery and sweet pepper. Add dressing and gently toss to mix.
3. To serve, divide salad among 4 lettuce-lined dinner plates. Sprinkle with almonds.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ALVINO39.