KitchenAid KPFP850OB Instruction Manual - Page 47

FOOD PROCESSOR RECIPES MEDITERRANEAN HOT CHICKEN SALAD Position multipurpose blade in work bowl. Add onions, olives, and chicken. Pulse 4 to 6 times, 1 to 2 seconds each time, or until coarsely chopped. Remove to large mixing bowl. Exchange multipurpose blade for 4 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 13 x 9 x 2-inch baking pan. Sprinkle with pine nuts. Bake at 375° F for 25 to 30 minutes, or until thoroughly heated. Serve with pitas, flatbread, or lettuce wraps. Yield: 10 servings (about 3⁄4 cup per serving). Per serving: About 440 cal, 30 g pro, 5 g carb, 33 g total fat, 7 g sat fat, 95 mg chol, 510 mg sod. 6 green onions, cut into 1-inch pieces 1⁄2 cup whole pitted kalamata olives 6 cups (about 13⁄4 pounds) cooked chicken chunks 1 bulb fennel, cut into quarters lengthwise 1 cup mayonnaise 1⁄2 cup sour cream 1 tablespoon all-purpose flour 2 tablespoons fresh oregano leaves 2 tablespoons lemon juice 1⁄4 -1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1 cup (4 oz.) crumbled feta cheese 1⁄2 cup pine nuts 45