Ingredients:
1/4 cup mayonnaise
1/4 cup low-fat cottage cheese
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon poppy seeds
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups shredded roasted chicken breast, chilled (12 ounces)
1 tablespoon chopped fresh tarragon (optional)
1/4 cup sliced toasted almonds or chopped toasted pecan pieces
1/4 cup finely diced red seedless grapes
2 English cucumbers
1/4 cup microgreens or chopped fresh tarragon or chives, for garnish
Instructions:
1. In a food processor, puree the mayonnaise, cottage cheese, lemon juice,
honey, poppy seeds, salt, and pepper. Add the shredded chicken and, if
using, tarragon and pulse until a spreadable consistency is reached. Transfer
the chicken salad to a bowl and stir in the nuts and grapes. Adjust seasoning.
(Makes 2 cups chicken salad.)
2. Using a vegetable peeler, create long strips of cucumber (24 strips from each
cucumber), and pat dry with paper towels or a clean kitchen towel. (Note:
Reserve any remaining heavily seeded, pulpy inner part of the cucumbers for
other purposes.)
3. Lay 3 cucumber strips overlapping each other on a large cutting board or
clean kitchen towel. Add 2 tablespoons of the chicken salad mixture at one
end of the cucumber strips. Tightly roll up from the chicken salad end, creating
a “sushi roll” or mini wrap. Repeat with the remaining cucumber strips and
chicken salad.
4. Chill about 30 minutes. Stand up rolls, top with microgreens or herbs, and
serve 4 rolls each for entrée (or 2 rolls each for appetizer). Alternatively, cut
rolls in half and serve 8 rolls each for entrée (or 4 rolls each for appetizer).
Serves: 4
Protein: 21g
Calories: 328