KitchenAid PROFESSIONAL 670 Instructions And Recipes Manual page 34

1 small carrot, cut in
4 pieces
3 cups cooked chicken
chunks
2 medium pears or
1 medium mango
1 medium green bell
pepper
1 ⁄ small (about
2
red cabbage
Dressing
6 tablespoons reduced-
calorie mayonnaise
1 ⁄ cup chutney
4
3 tablespoons skim or
low-fat milk
1 teaspoon curry
powder
1 medium (about 1 lb.)
jicama, peeled
2 ribs celery, cut in
2 1 ⁄ -inch pieces
2
6 small lettuce leaves
Dressing
1 ⁄ cup no-fat
3
mayonnaise
1 ⁄ small red bell
2
pepper, cut in
6 pieces
4 teaspoons Dijon
mustard
Chicken Chutney Salad
Position multipurpose blade in work bowl. Add
carrot. Process until finely chopped, about
10 seconds. Set aside. Add chicken. Process until
coarsely chopped, about 10 to 15 seconds. Set
aside.
Exchange multipurpose blade for 4 mm slicing disc.
Add pears or mango. Process to slice. Set aside.
Add bell pepper. Process to slice. Set aside.
1 ⁄ lb.)
2
Exchange slicing disc for reversible slicing/shredding
disc to slice. Add cabbage. Process to slice.
In small bowl, combine dressing ingredients. To
assemble salads, divide cabbage among 6 salad
plates. Alternate pear or mango slices and pepper
slices around plate. Fill center with chicken. Spoon
dressing over salad. Sprinkle with chopped carrot.
Yield: 6 servings.
Per serving: About 259 cal, 22 g pro, 18 g car,
10 g fat, 63 mg chol, 179 mg sod.
Spicy Jicama Salad
Position 4 mm slicing disc in work bowl. Add
jicama. Process to slice. Remove to mixing bowl.
Add celery to work bowl. Process to slice. Add to
mixing bowl.
Exchange slicing disc for mini bowl and mini blade.
Add dressing ingredients. Pulse 5 to 6 times, about
1 second each time, until mixed thoroughly.
Pour dressing over jicama and celery. Toss gently.
Serve on lettuce-lined plates.
Yield: 6 servings.
Per serving: About 62 cal, 2 g pro, 13 g car, 0 g
fat, 0 mg chol, 230 mg sod.
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