Chicken Little Salad Cups

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Start to finish: 25 minutes
Impresses: 4

Ingredients
For the salad:
    butter lettuce leaves
2    cups shredded rotisserie chicken
½    cup grapes, halved
2    stalks celery, diced
¼    red onion, diced

For the dressing:
½    cup cottage cheese
      salt and pepper

Method
Combine cottage cheese, salt and pepper into a small blender cup and pulse until smooth. Set aside.

Carefully separate lettuce leaves from the core. Using a damp paper towel, gently wipe down each lettuce leaf and place onto a tray.

In a large bowl, combine all remaining salad ingredients and toss together with pureed cottage cheese. Refrigerate for at least 2 hours before scooping into lettuce cups
and serving.