CHICKEN CHUTNEY SANDWICH SPREAD

Position chef’s bowl and 4 mm slicing disc in work bowl. Add chicken and jicama to feed tube. Process to slice. Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. Remove chicken and jicama to work bowl. Add walnuts, mayonnaise, chutney, salt, and pepper. Pulse 3 to 4 times, about 2 seconds each time, or until finely chopped and thoroughly mixed. Spread on bread for sandwiches, or wrap in lettuce leaves for wraps.

Yield: 7 servings (12 cup per serving).

Tip: Chicken may be made 1 day ahead and refrigerated.

Per Serving: About 300 cal, 9 g pro, 21 g carb, 21 g total fat, 2.5 g sat fat, 25 mg chol, 590 mg sod.

4grilled or broiled boneless, skinless chicken breast halves*, cooled

1 cup cubed jicama

13 cup walnuts

12 cup mayonnaise or salad dressing

1jar (9 oz.) mango chutney (about 23 cup)

14 12teaspoon salt

14 teaspoon black pepper

*Eight boneless, skinless chicken thighs may be substituted for breasts.

FOOD PROCESSOR RECIPES

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KitchenAid KPFP850, KFP1642CA manual Chicken Chutney Sandwich Spread

KPFP850, KFP1642CA specifications

The KitchenAid brand is widely recognized for delivering high-quality kitchen appliances, and the KitchenAid KFP1642CA and KFP850 food processors exemplify this commitment to innovation and performance. Both models offer distinctive features, making meal prep easier and more efficient for home cooks.

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