1/2 c. fat-free or low-fat cottage cheese
1 Tbsp. catsup
1 hard-cooked egg, chopped (optional)
1 Tbsp. thinly sliced green onion
1 Tbsp. sweet pickle relish
1/8 tsp. salt
1/2 c. chopped cooked chicken (about 8 oz.)
1/2 c. sliced celery
1/2 c. chopped red or green sweet pepper
lettuce leaves
2 Tbsp. toasted sliced almonds

For dressing, in a food processor bowl, combine cottage cheese and catsup. Cover and process until smooth; transfer to a small mixing bowl. Stir in egg (if using), green onion, pickle relish and salt. Set aside. In a medium mixing bowl, combine chicken, celery and sweet pepper. Add dressing and toss gently to mix. To serve, divide salad among 4 lettuce-lined plates. Sprinkle with the toasted almonds. Makes 4 servings.