2 medium tomatoes, cut into wedges 2
250mL trimmed and sliced daikon 1 cup
1 medium yellow/red/green sweet pepper, cut into 1"(2.5cm) squares 1
2L torn green or red leaf lettuce 8 cups
125mL Blue Cheese Dressing (see recipe below) 1/2 cup
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Directions
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 Blue Cheese Dressing over salad on each plate. If desired, sprinkle additional crumbled blue cheese on salads. Makes 4 servings.
Blue Cheese Dressing: In a blender container or food processor bowl, combine: 1/2 cup(125mL) sour cream; 1/4 cup(50mL) cream-style cottage cheese; 1/4 cup(50mL) crumbled blue cheese; 1 green onion, thinly sliced; 1/2 tsp(2mL) finely shredded lemon peel; 1 tsp(5mL) lemon juice; and 1/8 tsp(0.5mL) salt. Cover and blend or process until smooth. Stir in enough milk (1-2tbsp/15-25mL) to make desired consistency. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup(250mL).
Serves 4-6.