KitchenAid KFP750WH Use & Care Guide - Page 23

ENGLISH Mediterranean Hot Chicken Salad 3 cups (710 ml) (about 1 lb. [455 g]) cooked chicken chunks 1⁄4 cup (60 ml) whole pitted kalamata olives 3 green onions, cut into 1-inch (2.5 cm) pieces 1⁄2 bulb fennel, cut into halves lengthwise 1⁄2 cup (120 ml) mayonnaise* 1⁄4 cup (60 ml) sour cream* 2 teaspoons (10 ml) all-purpose flour 1 tablespoon (15 ml) fresh oregano leaves 1 tablespoon (15 ml) lemon juice 1⁄4 teaspoon (1 ml) salt 1⁄8 teaspoon (0.5 ml) black pepper 1⁄2 cup (120 ml) or 2 oz. (55 g) crumbled feta cheese 1⁄4 cup (60 ml) 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 (20 x 20 x 5 cm) baking pan. Sprinkle with pine nuts. Bake at 375°F (190°C) for 20 to 25 minutes, or until thoroughly heated. Serve with pitas, flatbread, or lettuce wraps. Yield: 5 servings (about 3⁄4 cup [175 ml] 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. 21