KITCHENAID KPFP850 - Manual (Page 47)

45
F
OOD
P
ROCESSOR
R
ECIPES
6 green onions, cut into 1-inch
pieces
1 ⁄
2
cup whole pitted kalamata
olives
6 cups (about 1 3 ⁄
4
pounds)
cooked chicken chunks
1 bulb fennel, cut into quarters
lengthwise
1 cup mayonnaise
1 ⁄
2
cup sour cream
1 tablespoon all-purpose flour
2 tablespoons fresh oregano
leaves
2 tablespoons lemon juice
teaspoon salt
1 ⁄
4
teaspoon black pepper
1 cup (4 oz.) crumbled feta
cheese
1 ⁄
2
cup pine nuts
Position multipurpose blade in work bowl. Add onions, olives, and chicken. Pulse 4 to 6 times,
1 to 2 seconds each time, or until coarsely chopped. Remove to large mixing bowl.
Exchange multipurpose blade for 4 mm slicing disc. Add fennel. Process to slice. Add to
mixing bowl.
Exchange slicing disc for mini bowl and mini blade in work bowl. Add all remaining
ingredients except cheese and nuts. Process until mixed, 10 to 12 seconds. Add to mixing
bowl. Add cheese to mixing bowl; stir to combine.
Spread into greased 13 x 9 x 2-inch baking pan. Sprinkle with pine nuts. Bake at 375° F for
25 to 30 minutes, or until thoroughly heated. Serve with pitas, flatbread, or lettuce wraps.
Yield: 10 servings (about 3 ⁄
4
cup per serving).
Per serving: About 440 cal, 30 g pro, 5 g carb, 33 g total fat, 7 g sat fat, 95 mg chol,
510 mg sod.
MEDITERRANEAN HOT CHICKEN SALAD
1 ⁄
4
– 1 ⁄
2