Chicken Salad - Toastmaster Global Design 999202U Use And Care Manual

1 1 ⁄ cups tomatoes
2
1 ⁄ small green pepper
2
1 small jalapeno pepper
⁄ small onion
1
2
Using the chopping blade, chop together the first 5 ingredients on Speed 1 to
desired consistency. Drain vegetables for thicker salsa and stir in remaining ingre-
dients. Cover and refrigerate for 2 hours to enhance flavor.
1 1 ⁄ cups cooked chicken OR turkey,
2
OR 6 ⁄ oz can chunk-style chicken,
3
4
drained
1 stalk celery
4 green onions
Using the chopping blade, chop the first 5 ingredients on Speed 2 to desired con-
sistency. Stir in remaining ingredients.
8 oz Cheddar cheese
2 oz pimientos, drained
Using fine grating disk, grate cheese. Remove from bowl. Using chopping blade,
chop pimentos. Add cheese and salad dressing and process on Speed 2 until
m i xe d .
FRESH SALSA
Yield: 2 cups

CHICKEN SALAD

Yield: 4 servings
PIMENTO CHEESE SPREAD
Yield: 8 servings
6
2 TBL cilantro leaves
1 TBL cider vinegar
salt and pepper
4 oz tomato sauce or tomato paste
2 hard-boiled eggs
1 sweet pickle
1 ⁄ cup salad dressing
3
salt and pepper
1 cup salad dressing