English
20
1⁄4cup (60 g) light
mayonnaise
1⁄4cup (60 g) light sour
cream
1tablespoon chopped onion
1tablespoon fresh parsley,
if desired
1⁄8teaspoon salt
1⁄8teaspoon pepper
1cup (140 g) cubed
cooked chicken breast
2⁄3cup (110 g) seedless red
grapes
Place all ingredients in blender jar in order listed.
Cover and blend at , pulsing 3 to 4 times, about
5 seconds each time, until chicken is chopped and
mixture is thoroughly combined.
Yield: 8 servings.
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CHICKEN SALAD SPREAD
1⁄2cup (60 g) all-purpose
flour
1⁄2cup (100 g) packed
brown sugar
1⁄2teaspoon cinnamon,
optional
1⁄4teaspoon salt
2 tablespoons (25 ml)
light pasteurized
process cream cheese
product (from an 8-oz.
(30 g) tub)
2 tablespoons (15 g)
pecan halves
Place all ingredients in blender jar in order listed.
Cover. Blend at until thoroughly mixed, about
20 to 25 seconds; scrape sides of blender jar, if
necessary. Use to top 13x9-inch (33x23-cm) pan of
fruit crisp or to sprinkle over 13x9-inch (33x23-cm)
cake before baking.
Yield: 11⁄2cups (160 g).
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STREUSEL TOPPING

DRESSINGS AND TOPPINGS

2 cloves garlic
1⁄2cup (50 g) fresh grated
Parmesan cheese
13⁄4cup (125 g) firmly
packed fresh basil leaves
1⁄4cup (5 g) fresh parsley
leaves
3 tablespoons (30 g)
slivered almonds or pine
nuts
1⁄4cup (50 ml) olive oil
1⁄4to 1⁄3cup (50 to 75 ml)
reduced-sodium chicken
broth
Place garlic in blender jar. Cover and blend at
until minced, about 5 to 10 seconds.
Add cheese, basil, parsley, and almonds. Cover and
blend at . With blender running, add olive oil
and chicken broth. Blend until thoroughly mixed,
about 45 seconds to 1 minute; scrape sides of
blender jar. Add remaining broth, if necessary.
Serve on pasta, pizza, chicken, or seafood.
Yield: 1 cup (250 ml). (8 servings)
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BASIL PESTO