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1 small carrot, cut in
4 pieces
3 cups cooked chicken
chunks
2 medium pears or
1 medium mango
1 medium green bell
pepper
1
/
2
small (about
1
/
2
lb.)
red cabbage
Dressing
6 tablespoons
reduced-calorie
mayonnaise
1
/
4
cup chutney
3 tablespoons skim or
low-fat milk
1 teaspoon curry
powder
Position multipurpose blade in work bowl. Add
carrot. Process until finely chopped, about
10 seconds. Set aside. Add chicken. Process until
coarsely chopped, about 10 to 15 seconds. Set aside.
Exchange multipurpose blade for 4 mm slicing disc.
Add pears or mango. Process to slice. Set aside.
Add bell pepper. Process to slice. Set aside.
Exchange slicing disc for reversible
slicing/shredding disc to slice. Add cabbage.
Process to slice.
In small bowl, combine dressing ingredients. To
assemble salads, divide cabbage among 6 salad
plates. Alternate pear or mango slices and pepper
slices around plate. Fill center with chicken. Spoon
dressing over salad. Sprinkle with chopped carrot.
Yield: 6 servings.
Per serving: About 259 cal, 22 g pro, 18 g car,
10 g fat, 63 mg chol, 179 mg sod.
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CHICKEN CHUTNEY SALAD
1 medium (about 1
lb.) jicama, peeled
2 ribs celery, cut in
2
1
/
2
-inch pieces
6 small lettuce leaves
Dressing
1
/
3
cup no-fat
mayonnaise
1
/
2
small red bell
pepper, cut in
6 pieces
4 teaspoons Dijon
mustard
Position 4 mm slicing disc in work bowl. Add
jicama. Process to slice. Remove to mixing bowl.
Add celery to work bowl. Process to slice. Add to
mixing bowl.
Exchange slicing disc for mini bowl and mini blade.
Add dressing ingredients. Pulse 5 to 6 times, about
1 second each time, until mixed thoroughly.
Pour dressing over jicama and celery. Toss gently.
Serve on lettuce-lined plates.
Yield: 6 servings.
Per serving: About 62 cal, 2 g pro, 13 g car, 0 g fat,
0 mg chol, 230 mg sod.
SPICY JICAMA SALAD
35
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