TIPS:
• For a no-mayo option, replace the
mayonnaise and oil in the original recipe
with 1 Tbsp vinaigrette dressing, Greek
yogurt, tahini, or an egg-less mayo such as
Vegenaise. Alternatively you may keep the
olive oil and add 1 tsp balsamic vinegar
and ½ tsp honey.
• Chicken salad is very versatile. Feel free to
add other things into your list of ingredients.
Try sprinkling in a little nutmeg or cinnamon.
Serve on toast, or add a scoop on top of
a mixed green salad. To create a Curry
Chicken Salad, skip the apples and walnuts
and add a dash or two of curry powder.
1 Add the ingredients in the order
they appear to the Tall Cup and twist
on the Cross Blade.
2 Chop and mix ingredients using the
Shakin’ Pulse Technique (pg. 18). If the
chicken salad is not blending evenly,
try the Cocktail Shake or Tap techniques
(pg. 18). If it’s still having trouble mixing
evenly, scoop the finished chicken salad
towards the bottom of the blade into a
separate bowl then pulse the remaining
ingredients together.
3 Once everything is chopped, you
can add it all back together in the
cup and give it a quick pulse to mix
everything together.
¼ of a cored apple
(about
¼ cup diced)
1 slice of onion
1 cup cooked chicken
2 Tbsp walnuts
1-2 Tbsp mayonnaise
Makes: 1½ cups
(2 sandwiches)
SIX-SECOND
CHICKEN SALAD
Loaded with walnuts and apples, this quick and easy chicken salad
recipe reminds us how delicious simplicity can be.
60 61
To Next Page
Loading...
