Chicken Wild Rice Salad

2green onions, cut into 1-inch (2.5 cm) pieces

1pound (455 g) boneless, skinless chicken breast halves, grilled or broiled and cooled

12 large red bell pepper, seeded and cut into quarters lengthwise

1medium rib celery

2cups (475 ml) cooked wild rice, cooled

Dressing

12 cup (120 ml) vegetable oil

14 cup (60 ml) white wine or rice vinegar

2tablespoons (30 ml) Dijon mustard

12 teaspoon (2 ml) salt

12 teaspoon (2 ml) coarsely ground black pepper

12 teaspoon (2 ml) hot pepper sauce

Position multipurpose blade in work bowl. Add onions. Pulse 1 to 2 times, about 2 seconds each time, or until chopped.

Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add chicken, bell pepper, and celery in batches. Process to slice. Remove to large mixing bowl. Add rice; toss to mix.

Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients. Process until smooth, 3 to 5 seconds. Pour dressing over salad mixture. Toss to coat. Refrigerate at least 1 hour before serving.

Yield: 5 servings.

Tip: Entire salad may be assembled 1 day in advance and refrigerated.

Per Serving: About 370 cal, 22 g pro, 16 g carb, 25 g total fat, 4.5 g sat fat, 50 mg chol,

450 mg sod.

Asian Coleslaw

1package (3 oz. [85 g]) Ramen Noodles (shrimp, chicken, or vegetable flavour)

12 large head (about

1 lb. [455 g]) Napa cabbage, cored

12 medium red onion

13 cup (80 ml) salted sunflower seeds

Dressing

14 cup (60 ml) vegetable oil

2tablespoons (30 ml) rice vinegar or rice wine

2tablespoons (30 ml) sugar

Remove and reserve seasoning packet from noodles. Crumble noodles and place on baking sheet. Bake at 375°F (191ºC) for 5 minutes, or until toasted. Cool.

Position 2 mm slicing disc in work bowl. Add cabbage and onion in batches, cutting to fit feed tube if necessary. Process to slice. Remove to large mixing bowl. Add sunflower seeds and noodles; toss to mix.

Exchange slicing disc for multipurpose blade in work bowl. Add oil, vinegar, sugar, and contents of seasoning packet. Process until blended and sugar is dissolved, 10 to 15 seconds. Pour dressing over salad. Toss to coat.

Chill at least 1 hour before serving to blend flavours.

Yield: 12 servings (12 cup [120 ml] per serving).

Per Serving: About 110 cal, 2 g pro, 9 g carb,

8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.

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KitchenAid 4KFP750 manual Chicken Wild Rice Salad, Asian Coleslaw, Dressing

4KFP750 specifications

The KitchenAid 4KFP750 is a versatile food processor designed to elevate your culinary experiences. With its sleek design and powerful performance, this kitchen appliance is a staple for both novice home cooks and seasoned chefs. One of the standout features of the 4KFP750 is its robust 700-watt motor, delivering efficient processing for a variety of tasks, from chopping vegetables to kneading dough.

This food processor comes equipped with a large 14-cup capacity bowl, making it ideal for preparing large batches of ingredients. Whether you're hosting a family gathering or meal prepping, the spacious bowl allows you to handle larger quantities with ease. The BPA-free plastic construction ensures that your food remains safe while you work.

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In summary, the KitchenAid 4KFP750 food processor is a powerful and versatile tool that simplifies food preparation. With its spacious capacity, adjustable slicing technology, and easy cleaning features, it stands out as an essential addition to any modern kitchen. Whether you're preparing a quick weeknight dinner or creating a gourmet feast, the 4KFP750 is designed to handle it all with efficiency and style.