CHICKEN WILD RICE SALAD

SALAD

8–10 medium green onions, cut into 1-inch pieces

6boneless, skinless chicken breast halves (about 2 lb.), grilled or broiled and cooled

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

2medium ribs celery

5 cups cooked wild rice, cooled

DRESSING

34 cup vegetable oil

13 cup white wine or rice wine vinegar

2 tablespoons Dijon mustard

34 teaspoon salt

34 teaspoon cracked black pepper

12 34teaspoon 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 4 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.

Yield: 12 servings.

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

Per serving: About 270 cal, 17 g pro, 16 g carb, 16 g total fat, 3 g sat fat, 35 mg chol, 260 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual Chicken Wild Rice Salad

KPFP850, KFP1642CA specifications

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