KitchenAid CHEF'S CHOPPER KFC3100 Instructions And Recipes Manual page 14

CHICKEN SALAD SPREAD
2 boneless, skinless
chicken breast
halves, cooked* and
cut into quarters
(2-inch pieces)
1 ⁄ stalk celery, cut into
4
1-inch pieces
1 green onion, cut
into 1-inch pieces
1 ⁄ cup light or regular
3
mayonnaise
1 teaspoon
Worcestershire sauce
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon garlic
4
powder
1 ⁄ teaspoon coarsely
8
ground black pepper
2 tablespoons slivered
almonds
1 ⁄ small onion, cut into
2
1-inch pieces
1 jalapeño pepper,
seeded and cut into
quarters
1 clove garlic
3 ⁄ pound Roma
4
tomatoes (about
5 tomatoes), seeded
and cut into eighths
1 ⁄ cup loosely packed
4
fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1 ⁄ teaspoon salt
2
Place chicken, celery, and onion in chopper; pulse
5 to 6 times for 3 seconds each to chop. Add
mayonnaise, Worcestershire sauce, salt, garlic
powder, and pepper; process 2 to 3 seconds to mix.
Add almonds; process 2 seconds to mix.
Yield: 3 servings (scant
*To cook chicken: In medium skillet, combine
chicken (lightly salt and pepper, if desired) and
1 inch water. Bring to a boil. Cover and reduce
heat. Simmer for 10 to 15 minutes, or until chicken
is no longer pink in center. Drain; cool slightly.
Per serving: About 201 cal, 20 g pro, 4 g carb,
11 g fat, 56 mg chol, 416 mg sod.
FRESH TOMATO SALSA
Place onion, pepper, and garlic in chopper; process
3 to 5 seconds to chop. Add tomatoes, cilantro, oil,
lime juice, and salt; pulse 6 to 8 times for 2 seconds
each to chop, or until desired consistency.
Yield: 1 ⁄
1
2
serving).
Per serving: About 17 cal, 0 g pro, 2 g carb, 1 g fat,
0 mg chol, 100 mg sod.
1 ⁄ cup per serving).
2
cups. 12 servings (2 tablespoons per
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