100g smoked chicken breast (skin removed)
150g cucumber, sliced
1 medium tomato, chopped
20g red onion, finely sliced
1/2 c bell pepper (any colour)
3 c baby spinach leaves (or romaine hearts)
1 tsp wholegrain yellow mustard
1/2 tsp garlic powder
1/4 c chopped parsely (optional)
75g low-fat cottage cheese
1 tsp psyllium husk powder (optional – adds fibre to your salad and thickens the dressing)
1/4-1/2 c Braggs organic cider vinegar
Directions:
Assemble the chicken and vegetables in a serving dish. To make the creamy dressing, use a stick blender or food processor to whisk the cottage cheese, mustard, parsley, garlic powder, and psyllium (if using). Pour the dressing over the salad and serve immediately.