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Mediterranean Hot Chicken Salad
3 cups (710 ml) (about
1 lb. [455 g]) cooked
chicken chunks
cup (60 ml) whole
pitted kalamata
olives
3 green onions, cut
into l-inch (2.5 cm)
pieces
bulb fennel, cut into
halves lengthwise
cup (120 ml)
mayonnaise*
cup (60 ml) sour
cream *
2 teaspoons (10 ml)
aft-purpose flour
1 tablespoon (15 ml)
fresh oregano leaves
1 tablespoon (15 ml)
lemon juice
teaspoon (1 m/) salt
teaspoon (0.5 m/)
black pepper
_/, cup (120 ml) or
2 oz. (55 g)
crumbled feta
cheese
cup (60 ml)
pine nuts
Position multipurpose blade in work bowl. Add chicken,
olives, and onions. Pulse 4 to 6 times, 1 to 2 seconds
each time, or until coarsely chopped. Remove to large
mixing bowl.
Exchange multipurpose blade for 2 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 8 x 8 x 2-inch (20 x 20 x 5 cm)
baking pan. Sprinkle with pine nuts. Bakeat 375°F (190°C)
for 20 to 25 minutes, or until thoroughly heated. Serve
with pitas, flatbread, or lettuce wraps.
Yield: 5 servings (about 3Acup [175 ml] per serving).
*Light mayonnaise and light sour cream may be
substituted.
Per Serving: About 420 cal, 26 g pro, 6 g carb,
33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.
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