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Luncheon Salad

ingredients

serves 4
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

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.

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