KitchenAid PRO LINE KPFP850 series Use And Care Manual page 148

SALAD
8 10 medium green onions, cut
into l-inch pieces
6 boneless, skinless chicken
breast halves (about 2 lb.),
grilled or broiled and cooled
1 large red befl pepper, seeded
and cut into quarters
lengthwise
2 medium ribs celery
5 cups cooked wild rice, cooled
DRESSING
3/4 cup vegetable oil
V3 cup white wine or rice wine
vinegar
2 tablespoons Dijon mustard
3/4 teaspoon salt
3/4 teaspoon cracked black
pepper
7±-3/4 teaspoon hot pepper sauce
Position multipurpose blade in work bowl. Add onions. Pulse 1 to 2 times, about 2 seconds
each time, or until chopped.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken, bell pepper,
and celery in batches. Process to slice. Remove to large mixing bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients.
Process until smooth, 3 to 5 seconds. Pour dressing over salad mixture. Tossto coat.
Y, :_: 12 servings.
Entire salad may be assembled 1 day in advance and refrigerated.
_v _:About270cal, 17gpro, 16gcarb, 16 g total fat, 3gsatfat, 35mgchol,
260 mg sod.