KitchenAid KFP750OB Instructions and Recipes - Page 27

Mediterranean Hot Chicken Salad 3 cups (about 1 lb.) cooked chicken chunks 1⁄4 cup whole pitted kalamata olives 3 green onions, cut into 1-inch pieces 1⁄2 bulb fennel, cut into halves lengthwise 1⁄2 cup mayonnaise* 1⁄4 cup sour cream* 2 teaspoons all-purpose flour 1 tablespoon fresh oregano leaves 1 tablespoon lemon juice 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper 1⁄2 cup (2 oz.) crumbled feta cheese 1⁄4 cup pine nuts Position multipurpose blade in work bowl. Add chicken, olives, and onions. Pulse 4 to 6 times, 1 to 2 seconds each time, or until coarsely chopped. Remove to large mixing bowl. Exchange multipurpose blade for 2 mm slicing disc. Add fennel. Process to slice. Add to mixing bowl. Exchange slicing disc for mini bowl and mini blade in work bowl. Add all remaining ingredients except cheese and nuts. Process until mixed, 10 to 12 seconds. Add to mixing bowl. Add cheese to mixing bowl; stir to combine. Spread into greased 8 x 8 x 2-inch baking pan. Sprinkle with pine nuts. Bake at 375°F for 20 to 25 minutes, or until thoroughly heated. Serve with pitas, flatbread, or lettuce wraps. Yield: 5 servings (about 3⁄4 cup per serving). *Light mayonnaise and light sour cream may be substituted. Per Serving: About 420 cal, 26 g pro, 6 g carb, 33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod. Creamy Citrus Dressing 3⁄4 cup mayonnaise 1⁄3 cup marshmallow crème 1 package (3 oz.) cream cheese, cut into 1-inch pieces 1 tablespoon fresh lime juice 1 medium seedless orange, peeled and sectioned 1⁄4-1⁄2 teaspoon grated lime peel, if desired Position multipurpose blade in work bowl. Add mayonnaise, marshmallow crème, and cream cheese. Process until creamy, about 1 minute. Scrape sides of bowl. Add lime juice, orange, and lime peel, if desired. Process until orange is finely chopped, 20 to 25 seconds. Serve with fruit salads. Yield: 12 servings (2 tablespoons per serving). Per Serving: About 140 cal, 1 g pro, 4 g carb, 13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod. 25