| 14 | 11 | 204 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 min | 4 |
| 1/2 breast | Chicken breast, boneless, skinless (diced, from crockpot chicken) |
| 9 medium | Radish, daikon (sliced) |
| 1/2 medium | Cucumber, peeled (chopped in quarter slices) |
| 9 tomato | Cherry Tomatoes (halved) |
| 2 tbsp | Green onion (diced) |
| 1/2 medium | White onion (thinly sliced) |
| 1 tbsp | Parsley, fresh (chopped) |
| 1 tbsp | Thai basil, fresh (chopped) |
| 1/2 cup | Cottage cheese (1% M.F.) |
| 2 tbsp | Lemon juice |
| 2 tbsp | Plain yogurt, fat free |
| 1/2 tsp | Salt |
| 1 dash | Black pepper |
| 1/4 tsp | Garlic powder |
Toss all but greens together in a mixing bowl. Taste and adjust seasonings. Arrange greens on the bottom of each salad bowl. Top with the vegetable cottage cheese mixture and serve. Enjoy
| Meat | 0.3 |
| Milk Alternative | 0.2 |
| Vegetables | 17.4 |
