Chicken Little Salad Cups

Prep & Cook Time 25 min
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 Kemps Cottage Cheese
salt and pepper

How to

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
and serving.

Recipe and image provided by Half & Half magazine.