KitchenAid KFC3100PK Use & Care Guide - Page 14

CHICKEN SALAD SPREAD 2 boneless, skinless chicken breast halves, cooked* and cut into quarters (2-inch pieces) 1⁄4 stalk celery, cut into 1-inch pieces 1 green onion, cut into 1-inch pieces 1⁄3 cup light or regular mayonnaise 1 teaspoon Worcestershire sauce 1⁄4 teaspoon salt 1⁄4 teaspoon garlic powder 1⁄8 teaspoon coarsely ground black pepper 2 tablespoons slivered almonds 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 1⁄2 cup per serving). *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 1⁄2 small onion, cut into 1-inch pieces 1 jalapeño pepper, seeded and cut into quarters 1 clove garlic 3⁄4 pound Roma tomatoes (about 5 tomatoes), seeded and cut into eighths 1⁄4 cup loosely packed fresh cilantro 1 tablespoon olive oil 1 tablespoon lime juice 1⁄2 teaspoon salt 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: 11⁄2 cups. 12 servings (2 tablespoons per serving). Per serving: About 17 cal, 0 g pro, 2 g carb, 1 g fat, 0 mg chol, 100 mg sod. 14