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  Chicken breasts 2 Pound
  Water 2 Cup (32 tbs)
  Onion slice 1
  Celery tops 4
  Salt 2 Teaspoon
  Vinegar 3 Tablespoon
  Paprika 1 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Low fat cottage cheese 3⁄4 Cup (12 tbs) (From An 8 Ounce Carton)
  Buttermilk 3 Tablespoon
  Onion 1 Small, chopped
  Pared chopped cucumber 1 Cup (16 tbs)
  Chopped pimiento 2 Tablespoon
  Boston lettuce head 1 , washed, dried and separated into leaves
  Radishes 18 , trimmed
  Hard cooked eggs 3 , quartered

1. Combine chicken breasts with water, onion slice, celery tops and 1 teaspoon of the salt in a large saucepan; cover. Simmer 30 minutes, or just until tender.
2. Remove chicken from broth; cool until easy to handle but still warm, then pull off skin and take meat from bones; cut into cubes. Place in a medium-size bowl.
3. Combine vinegar, remaining 1 teaspoon salt, paprika, seasoned pepper and garlic powder in a small bowl. Add to chicken and toss lightly until well mixed. Chill in refrigerator at least 1 hour.
4. Combine cottage cheese, buttermilk and chopped onion in an electric-blender container; cover. Whirl until creamy-smooth. Spoon into a small bowl and refrigerate until serving time.
5. When ready to serve, combine chicken mixture with cucumber, pimiento and cottage cheese dressing. Toss lightly to mix.
6. Place lettuce leaves to form cups on 6 serving plates; place 2/3 cup of chicken salad in each lettuce cup. Arrange 3 radishes and 2 egg quarters attractively on each plate.

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Chicken Salad In Lettuce Cups Recipe