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2 cups cooked
chicken, cut in
1
/
2
-inch pieces
1
/
2
cup jicama, cut in
1
/
2
-inch cubes
1
/
4
cup walnuts
1
/
3
cup reduced-calorie
mayonnaise
1
/
3
cup mango chutney
1
/
4
teaspoon salt
1
/
8
teaspoon black
pepper
Position multipurpose blade in work bowl. Add
chicken. Pulse 5 times, about 1 second each time,
until coarsely chopped. Add jicama. Pulse 3 to
4 times, about 1 second each time, until coarsely
chopped. Add walnuts. Pulse 3 to 4 times, about
1 second each time, until coarsely chopped. Add
mayonnaise, chutney, salt, and pepper. Pulse
4 times, about 1 second each time, until finely
chopped and thoroughly mixed.
Yield: 2 cups (4
1
/
2
-cup servings).
Per serving: About 270 cal, 22 g pro, 12 g car,
15 g fat, 64 mg chol, 309 mg sod.
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CHUTNEY CHICKEN SPREAD
8 ounces Monterey
Jack cheese
1
/
4
small red onion
1 small green bell
pepper, halved,
seeded
1 firm medium
tomato
1 clove garlic
1 can (15
1
/
2
oz.) pinto
beans, well drained
1
/
2
teaspoon ground
cumin
4 soft pita breads
Position 4 mm shredding disc in work bowl. Add
cheese. Process to shred. Set aside.
Exchange shredding disc for 4 mm slicing disc. Add
onion, bell pepper, and tomato, cut up to fit feed
tube, if necessary. Process to slice. Set aside.
Exchange slicing disc for multipurpose blade. With
processor running, add garlic through feed tube.
Process until finely chopped, about 5 seconds. Add
beans and cumin. Process until smooth, about
10 seconds.
Spread bean mixture evenly over pita breads. (If
beans are very dry, add 1 to 2 tablespoons water to
achieve good spreading consistency.) Spoon
vegetables on bean mixture. Top with shredded
cheese. Place on ungreased cookie sheet. Bake at
350˚F for 10 to 15 minutes, until thoroughly heated
and cheese is melted. Cut in half to serve.
Yield: 4 servings.
Per serving: About 501 cal, 27 g pro, 57 g car,
18 g fat, 54 mg chol, 838 mg sod.
BEAN AND VEGGIE MELT
49
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