2 cups cooked chicken,
cut into 1-inch cubes
3 green onions, cut
into 1-inch pieces
1 celery stalk, cut to fit
feed tube
1
⁄2 small red or green
bell pepper, cut into
1
⁄2-inch strips
1 clove garlic
1
⁄2 cup light mayonnaise
1 teaspoon
Worcestershire sauce
2 tablespoons fresh
parsley
8 slices bread
2 tablespoons
margarine or butter,
softened
Position multipurpose blade in work bowl. Add
cooked chicken. Pulse until chopped, 5 to 6 times,
about 2 seconds each. Place in large mixing bowl.
Add green onions to work bowl. Pulse until
chopped, 2 to 3 times, about 2 seconds each. Add
to chicken.
Exchange multipurpose blade for reversible
slicing/shredding disc. Position to slice. Add celery
and red pepper strips, packing upright (lengthwise)
firmly into feed tube. Process to slice. Add to
chicken. Mix well.
Exchange slicing/shredding disc for mini work bowl
and mini blade. With processor running, add garlic
through feed tube. Process until coarsely chopped,
5 to 10 seconds. Stop processor. Add mayonnaise,
Worcestershire sauce, and parsley. Process until
parsley is finely chopped, about 10 seconds. Add to
chicken mixture. Mix well.
Spoon chicken salad evenly on 4 slices of bread.
Top with remaining 4 slices bread. Butter top of
sandwiches with half of the butter. Place
sandwiches, butter side down, in large skillet. Cook
over medium heat 4 to 5 minutes or until toasted.
Butter other side of sandwiches. Turn. Cook 3 to 4
minutes or until toasted.
Yield: 4 sandwiches (1 sandwich with
3
⁄4 cup
chicken salad per serving).
Tip: Use leftover grilled, boneless, skinless chicken
breasts.
Per serving: About 420 cal, 25 g pro, 27 g carb,
23 g fat, 90 mg chol, 640 sod.
Grilled Chicken Salad Sandwiches
23
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