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Chicken Salad With Cottage Cheese Sauce

November 24, 2017

Cooking time: few mins.
Preparation time: 10 mins.
Main cooking utensil: saucepan

For 4 servings you need:
1/2 lb. cooked chicken*
1/4 lb. sliced lean ham
lettuce
watercress
Belgian endive
pickled onions

Cottage cheese sauce:
1 1/2 tablespoons red currant jelly
1 cup cottage cheese
1 teaspoon horseradish cream
1/2 cup coffee cream
seasoning

Approximate calories:
Chicken – 330 for 1/2 lb.
Ham – 400 for 1/4 lb.
Cottage Cheese – 200 for 1 cup
Red currant jelly – 90 for 1 1/2 tablespoons

*steamed if possible

1. Arrange the sliced meat on a plate with the crisp lettuce leaves, watercress, endive and pickled onions.

2. Sauce: Melt the red currant jelly over low heat, cool slightly.

3. Blend ingredients together, fold in cream, and season to taste.

TO SERVE: With the savor cottage cheese sauce.

TO VARY: Use all chicken. A cottage cheese dressing blends with many salads. The jelly may be omitted and a little lemon juice and grated rind used in its place. If cottage cheese is unattainable, use finely grated cheddar cheese, but this is higher in calories, i.e. approximately 480 calories for 4 oz.

NOTE: Choose chicken, turkey – preferably steamed or roasted – do not eat skin or stuffings or sauces, lean game may also be included. Avoid duck and goose.


© Copyright Paul Hamlyn Ltd 1967

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