Kenmore KFPCJ, KFPSL6, KFPSL4, KFPFF, KFPSH6 Chicken Chutney Salad, Spicy Jicama Salad, Dressing

Chicken Chutney Salad

SALADS

1small carrot, cut in 4 pieces

3cups cooked chicken chunks

2medium pears or 1 medium mango

1medium green bell pepper

1⁄2 small (about 1⁄2 lb.) red cabbage

Dressing

6tablespoons reduced- calorie mayonnaise

1⁄4 cup chutney

3tablespoons skim or low-fat milk

1teaspoon 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.

AND DRESSINGS

Per serving: About 259 cal, 22 g pro, 18 g car, 10 g fat, 63 mg chol, 179 mg sod.

Spicy Jicama Salad

1medium (about 1 lb.) jicama, peeled

2ribs celery, cut in 21⁄2-inch pieces

6small lettuce leaves

Dressing

1⁄3 cup no-fat mayonnaise

1⁄2 small red bell pepper, cut in 6 pieces

4teaspoons 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.

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