Cottage Cheese Chicken Salad

Featured Product: Nancy’s Organic Whole Milk or Lowfat Cottage Cheese

Ingredients

Dressing

• 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

Salad

• 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

Directions

1. 1. To make the dressing, combine ½ C. cottage cheese, mayo, milk, lemon juice, honey and poppyseeds in a blender and pulse to puree.
   2. Blending on the lowest setting, add 1 Tbsp. olive oil as the mixture emulsifies.
   3. Incorporate the blended mixture and the remaining cottage cheese. Set aside.
   4. In a mixing bowl, combine the diced chicken, broccoli florets, halved grapes and walnut pieces. Toss with the dressing to coat.
   5. Scoop the dressed salad into a butter lettuce leaf or on rustic bread to serve.