KitchenAid KPFP850OB Instruction Manual - Page 50

Chicken Wild Rice Salad

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CHICKEN WILD RICE SALAD SALAD 8-10 medium green onions, cut into 1-inch pieces 6 boneless, skinless chicken breast halves (about 2 lb.), grilled or broiled and cooled 1 large red bell pepper, seeded and cut into quarters lengthwise 2 medium ribs celery 5 cups cooked wild rice, cooled DRESSING 3⁄4 cup vegetable oil 1⁄3 cup white wine or rice wine vinegar 2 tablespoons Dijon mustard 3⁄4 teaspoon salt 3⁄4 teaspoon cracked black pepper 1⁄2-3⁄4 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. Toss to coat. Yield: 12 servings. Tip: Entire salad may be assembled 1 day in advance and refrigerated. Per serving: About 270 cal, 17 g pro, 16 g carb, 16 g total fat, 3 g sat fat, 35 mg chol, 260 mg sod. 48

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48
SALAD
medium green onions, cut
into 1-inch pieces
6 boneless, skinless chicken
breast halves (about 2 lb.),
grilled or broiled and cooled
1
large red bell pepper, seeded
and cut into quarters
lengthwise
2 medium ribs celery
5
cups cooked wild rice, cooled
DRESSING
3
/
4
cup vegetable oil
1
/
3
cup white wine or rice wine
vinegar
2 tablespoons Dijon mustard
3
/
4
teaspoon salt
3
/
4
teaspoon cracked black
pepper
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. Toss to coat.
Yield:
12 servings.
Tip:
Entire salad may be assembled 1 day in advance and refrigerated.
Per serving:
About 270 cal, 17 g pro, 16 g carb, 16 g total fat, 3 g sat fat, 35 mg chol,
260 mg sod.
CHICKEN WILD RICE SALAD
8–10
1
/
2
–
3
/
4