375 ml cooked chicken, chopped 1 1/2 cup
2 medium tomatoes, cut in wedges
250 ml daikon, trimmed & sliced 1 cup
1 yellow, red or green sweet pepper, chopped
2 L green or red leaf lettuce, torn 8 cup
BLUE CHEESE DRESSING
125 ml sour cream 1/2 cup
50 ml cottage cheese 1/4 cup
50 ml blue cheese, crumbled 1/4 cup
1 green onion, finely chopped
2 ml lemon peel, finely chopped 1/2 tsp
5 ml lemon juice 1 tsp
.5 ml salt 1/8 tsp
15 ml milk 1 tbsp
Combine chicken, tomato, daikon and sweet pepper in a large bowl. Line 4 dinner plates with lettuce. Spoon chicken mixture on top of greens. Pour dressing over salad on each plate. If desired, sprinkle additional crumbled blue cheese on top.
BLUE CHEESE DRESSING:
In a blender or food processor combine sour cream, cottage cheese, blue cheese, onion, lemon peel, lemon juice and salt. Cover and blend or process until smooth. Stir in enough milk (using a bit more if necessary) to make desired consistency. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup (250 ml).
Serves 4