Ingredients
Scale
- 1 C. Nancy’s Organic Cottage Cheese (divided)
- ¼ C. Mayonnaise
- ¼ C. Whole Milk
- 1 Tbsp. Lemon Juice
- 1 tsp. Honey
- ½ tsp. Poppyseeds
- 1 Tbsp. Olive Oil (as needed to emulsify)
- Salt and Pepper, to taste
- 1 ½ C. Roasted Chicken, diced to 1-inch
- 1 ½ C. Broccoli Florets, raw or lightly steamed
- 1 C. Grapes, halved
- ¾ C. Walnut Pieces
- Rustic Bread or Butter Lettuce, to serve
Instructions
- To make the dressing, combine ½ C. cottage cheese, mayo, milk, lemon juice, honey and poppyseeds in a blender and pulse to puree.
- Blending on the lowest setting, add 1 Tbsp. olive oil as the mixture emulsifies.
- Incorporate the blended mixture and the remaining cottage cheese. Set aside.
- In a mixing bowl, combine the diced chicken, broccoli florets, halved grapes and walnut pieces.
- Toss with the dressing to coat.
- Scoop the dressed salad into a butter lettuce leaf or on rustic bread to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute Greek yogurt for mayonnaise if preferred.
- For extra crunch, toast the walnuts before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg