Whip this up in your beanpot, or other stoneware serving dish, and put in the refrigerator to chill and blend the flavors. When ready to serve, the salad will stay cold for a long time so your guests can come back for seconds!
1 cup chicken breast, cooked and chopped (great use for leftover chicken)
1/2 cup low-fat cottage cheese
2 eggs, hard-boiled and chopped
1/3 cup light mayonnaise
1/4 teaspoon salt (optional)
1/4 cup celery, diced
1/2 cup low fat cheddar cheese
In your beanpot, mix chicken, eggs, and celery together with mayonnaise.
Add cottage cheese, cheese, and salt to chicken mixture. Mix together and enjoy!
**No leftover chicken? Use two 9.75 oz cans of chicken.
***For a summer lunch gathering, this serves well with a croissant and sliced tomato!
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