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3 cups cooked chicken
chunks
1 cup cooked wild rice
1 small red bell
pepper, cut in
4 pieces
1 rib celery, cut in
4 pieces
6 green onions, cut in
1-inch pieces
Spicy Dressing
1
/
4
cup vegetable oil
4 teaspoons red wine
vinegar
4 teaspoons Dijon
mustard
1
/
4
-
1
/
2
teaspoon hot pepper
sauce
1
/
8
-
1
/
4
teaspoon black pepper
Position multipurpose blade in work bowl. Add
chicken. Process until coarsely chopped, about
10 to 15 seconds. Remove to medium mixing bowl.
Add rice to mixing bowl.
Add bell pepper, celery, and onions to work bowl.
Pulse 5 to 8 times, about 1 second each time, until
vegetables are coarsely chopped. Add to mixing
bowl. Stir to mix.
Exchange multipurpose blade for mini bowl and
mini blade. Add dressing ingredients. Process until
smooth, about 10 to 12 seconds. Pour dressing over
chicken mixture. Toss to coat.
Yield: 4 servings.
Per serving: About 371 cal, 34 g pro, 12 g car,
21 g fat, 88 mg chol, 164 mg sod.
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CHOPPED CHICKEN
AND VEGETABLE SALAD
1
/
2
medium (about 1
lb.) Napa cabbage
1 small red onion
3 tablespoons
sunflower seeds
1 package (3 oz.)
ramen noodles
1
/
4
cup vegetable oil
2 tablespoons vinegar
2 tablespoons sugar
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage and onion. Process to
slice. Remove to large serving bowl. Add
sunflower seeds.
Remove seasoning packet from noodles. Set aside.
Crumble noodles. Add to serving bowl.
In small mixing bowl, combine oil, vinegar, sugar,
and contents of noodle seasoning packet. Stir to mix.
Pour over cabbage. Toss to coat.
Yield: 8 servings.
Per serving: About 111 cal, 2 g pro, 7 g car, 9 g fat,
0 mg chol, 79 mg sod.
CHINESE COLESLAW
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