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

1⁄2 large red bell pepper, seeded and cut into quarters lengthwise

1medium rib celery

2cups (475 ml) cooked wild rice, cooled

Dressing

1⁄2 cup (120 ml) vegetable oil

1⁄4 cup (60 ml) white wine or rice vinegar

2tablespoons (30 ml) Dijon mustard

1⁄2 teaspoon (2 ml) salt

1⁄2 teaspoon (2 ml) coarsely ground black pepper

1⁄2 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)

1⁄2 large head (about

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

1⁄2 medium red onion

1⁄3 cup (80 ml) salted sunflower seeds

Dressing

1⁄4 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 (191°C) 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 (1⁄2 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 4KFPW760, 4KFPM770 manual Chicken Wild Rice Salad, Asian Coleslaw, Dressing
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4KFPM770, 4KFPW760 specifications

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