KitchenAid 4KFP750 manual Mediterranean Hot Chicken Salad, Creamy Citrus Dressing

Mediterranean Hot Chicken Salad

3cups (710 ml) (about 1 lb [455 g]) cooked chicken chunks

1⁄4 cup (60 ml) whole pitted kalamata olives

3green onions, cut into 1-inch (2.5 cm) pieces

1⁄2 bulb fennel, cut into

halves lengthwise

1⁄2 cup (120 ml) mayonnaise*

1⁄4 cup (60 ml) sour cream*

2teaspoons (10 ml) all-purpose flour

1tablespoon (15 ml) fresh oregano leaves

1tablespoon (15 ml) lemon juice

1⁄4 teaspoon (1 ml) salt

1⁄8 teaspoon (0.5 ml) black pepper

1⁄2 cup (120 ml) (2 oz. [55 g]) crumbled feta cheese

1⁄4 cup (60 ml) pine nuts

Position multipurpose blade in work bowl. Add chicken, olives, and onions. Pulse 4 to 6 times, 1 to 2 seconds each time, or until coarsely chopped. Remove to large mixing bowl.

Exchange multipurpose blade for 2 mm slicing disc. Add fennel. Process to slice. Add to mixing bowl.

Exchange slicing disc for mini bowl and mini blade in work bowl. Add all remaining ingredients except cheese and nuts. Process until mixed, 10 to 12 seconds. Add to mixing bowl. Add cheese to mixing bowl; stir to combine.

Spread into greased 8 x 8 x 2-inch (20 x 20 x 5 cm) baking pan. Sprinkle with pine nuts. Bake at 375°F (191ºC) for 20 to 25 minutes, or until thoroughly heated. Serve with pitas, flatbread, or lettuce wraps.

Yield: 5 servings (about 3⁄4 cup [175 ml] per serving).

*Light mayonnaise and light sour cream may be substituted.

Per Serving: About 420 cal, 26 g pro, 6 g carb,

33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.

Creamy Citrus Dressing

3⁄4 cup (175 ml) mayonnaise

1⁄3 cup (80 ml) marshmallow crème

1package (3 oz. [85 g]) cream cheese, cut into 1-inch (2.5 cm) pieces

1tablespoon (15 ml) fresh lime juice

1medium seedless orange, peeled and sectioned

1⁄4-1⁄2teaspoon (1-2 ml) grated lime peel, if desired

Position multipurpose blade in work bowl. Add mayonnaise, marshmallow crème, and cream cheese. Process until creamy, about 1 minute. Scrape sides of bowl. Add lime juice, orange, and lime peel, if desired. Process until orange is finely chopped, 20 to 25 seconds. Serve with fruit salads.

Yield: 12 servings (2 tablespoons [30 ml] per serving).

Per Serving: About 140 cal, 1 g pro, 4 g carb,

13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod.

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