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1 celery stalk, cut in quarters
1 ½ cups cooked chicken,
cooled, cubed
3 tablespoons walnuts
⅓ cup mayonnaise
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ cup red grapes
6 slices toasted bread, for serving
1 Place all ingredients, except bread, into the 40-ounce Master Prep Bowl
in the order listed.
2 PULSE 10 times, or until evenly chopped.
3 Divide chicken salad between the bread to make three sandwiches.
DO NOT BLEND HOT INGREDIENTS.
Grape & Walnut Chicken Salad
PREP TIME: 5 minutes MAKES: 3 servings
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
SOUPS/SIDES/ENTRÉES
SOUPS/SIDES/ENTRÉES
½ package (4 ounces)
cream cheese, softened to
room temperature
¼ cup cilantro leaves,
plus more for garnish
2 cups cooked chicken,
cut in 1-inch cubes
2 tablespoons milk
½ can (2 ounces) chopped green
chilies (about 2 tablespoons)
½ teaspoon onion powder
¼ teaspoon ground cumin
½ teaspoon kosher salt
1 jar (15 ounces) green
enchilada sauce, divided
8 small corn tortillas, warm
1 ½ cups shredded cheddar cheese
Scallions, chopped, for garnish
1 Preheat oven to 350°F.
2 Place cream cheese, cilantro, chicken, milk, green chilies, and spices
into the 40-ounce Master Prep Bowl.
3 PULSE 7 times, using long pulses, then blend for 10 seconds.
4 Lightly coat a 2-quart baking dish with half the enchilada sauce.
5 Divide chicken filling between tortillas and top each with 2 tablespoons
cheese, then roll and place seam-side down into the baking dish. Cover
with remaining sauce and sprinkle with additional cheese.
6 Bake until cheese is melted and beginning to brown, about 25 to 30
minutes. Sprinkle with chopped scallions and cilantro.
Chicken & Green Chile Enchiladas
PREP TIME: 20 minutes COOK TIME: 25–30 minutes MAKES: 4 servings
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
SERVE THIS FOR LUNCH ON SOME
CRUNCHY TOAST, OR FOR DINNER
ON A BED OF FRESH GREENS.
KNOW-HOW
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