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FOOD PROCESSOR RECIPES
4 grilled or broiled boneless,
skinless chicken breast
halves*, cooled
1 cup cubed jicama
1
⁄3 cup walnuts
1
⁄2 cup mayonnaise or salad
dressing
1 jar (9 oz.) mango chutney
(about
2
⁄3 cup)
teaspoon salt
1
⁄4 teaspoon black pepper
* Eight boneless, skinless
chicken thighs may be
substituted for breasts.
Position chef’s bowl and 4 mm slicing disc in work bowl. Add chicken and jicama to feed
tube. Process to slice. Exchange chef’s bowl and slicing disc for multipurpose blade in work
bowl. Remove chicken and jicama to work bowl. Add walnuts, mayonnaise, chutney, salt,
and pepper. Pulse 3 to 4 times, about 2 seconds each time, or until finely chopped and
thoroughly mixed. Spread on bread for sandwiches, or wrap in lettuce leaves for wraps.
Yield: 7 servings (
1
⁄2 cup per serving).
Tip: Chicken may be made 1 day ahead and refrigerated.
Per Serving: About 300 cal, 9 g pro, 21 g carb, 21 g total fat, 2.5 g sat fat, 25 mg chol,
590 mg sod.
CHICKEN CHUTNEY SANDWICH SPREAD
1
⁄
4–
1
⁄
2