8 oz (225 g) cold cooked chicken meat, skinned and cut into small cubes
3 oz (75 g) pickled dill cucumber, cut into small cubes
1 orange, rind finely grated and reserved, pith removed and segmented
2 tsp (10 ml) chopped fresh parsley
8 oz (225 g) cottage cheese, sieved
pepper, to taste
4 oz (100 g) Webb's Wonder or Iceberg lettuce, shredded
1/8 cup (25 g) 1 oz blanched almonds, toasted
3 oz (75 g) pickled dill cucumber, cut into small cubes
1 orange, rind finely grated and reserved, pith removed and segmented
2 tsp (10 ml) chopped fresh parsley
8 oz (225 g) cottage cheese, sieved
pepper, to taste
4 oz (100 g) Webb's Wonder or Iceberg lettuce, shredded
1/8 cup (25 g) 1 oz blanched almonds, toasted
method
1. Put the chicken and cucumber into a bowl, then add the orange rind and parsley.
2. Stir in the cottage cheese and add the pepper.
3. Arrange the lettuce on a serving platter and place the chicken mixture on top.
4. Place the orange segments around the chicken mixture.
5. Scatter the almonds over the chicken mixture and serve.
2. Stir in the cottage cheese and add the pepper.
3. Arrange the lettuce on a serving platter and place the chicken mixture on top.
4. Place the orange segments around the chicken mixture.
5. Scatter the almonds over the chicken mixture and serve.
serving amount
serves 4
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