KitchenAid Food Processor manual Fresh Tomato Salsa, Chicken Salad Spread

FRESH TOMATO SALSA

1⁄2 small onion, cut into

1-inch (2.5 cm) pieces

1jalapeño pepper, seeded and cut into quarters

1 clove garlic

3⁄4 pound (340 g) Roma tomatoes (about

5 tomatoes), seeded and cut into eighths

1⁄4 cup (175 ml) loosely packed fresh cilantro

1tablespoon (15 ml) olive oil

1tablespoon (15 ml) lime juice

1⁄2 teaspoon (2 ml) salt

Place onion, pepper, and garlic in chopper; process 3 to 5 seconds to chop. Add tomatoes, cilantro, oil, lime juice, and salt; pulse 6 to 8 times for 2 seconds each to chop, or until desired consistency.

Yield: 11⁄2 cups. 12 servings (2 tablespoons [25 ml] per serving).

Per serving: About 17 cal, 0 g pro, 2 g carb, 1 g fat, 0 mg chol, 100 mg sod.

CHICKEN SALAD SPREAD

2boneless, skinless chicken breast halves, cooked* and cut into quarters (2-inch

[5 cm]) pieces)

1⁄4 stalk celery, cut into

1-inch (2.5 cm) pieces

1green onion, cut into 1-inch (2.5 cm) pieces

1⁄3 cup (75 ml) light or regular mayonnaise

1teaspoon (5 ml) Worcestershire sauce

1⁄4 teaspoon (1 ml) salt

1⁄4 teaspoon (1 ml) garlic powder

1⁄8 teaspoon (.5 ml) coarsely ground black pepper

2tablespoons (25 ml) slivered almonds

Place chicken, celery, and onion in chopper; pulse 5 to 6 times for 3 seconds each to chop. Add mayonnaise, Worcestershire sauce, salt, garlic powder, and pepper; process 2 to 3 seconds to mix. Add almonds; process 2 seconds to mix.

Yield: 3 servings (scant 1⁄2 cup [125 ml] per serving).

*To cook chicken: In medium skillet, combine chicken (lightly salt and pepper, if desired) and

1 inch (2.5 cm) water. Bring to a boil. Cover and reduce heat. Simmer for 10 to 15 minutes, or until chicken is no longer pink in center. Drain; cool slightly.

Per serving: About 201 cal, 20 g pro, 4 g carb, 11 g fat, 56 mg chol, 416 mg sod.

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