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1 celery stalk, cut in quarters
1 1∕2 cups cooked chicken,
cooled, cubed
3 tablespoons walnuts
1∕3 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 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
Directions
Ingredients
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1∕2 package (4 ounces)
cream cheese, softened to
room temperature
1/4 cup cilantro leaves,
plus more for garnish
2 cups cooked chicken,
cut in 1-inch cubes
2 tablespoons milk
1∕2 can (2 ounces) chopped green
chilies (about 2 tablespoons)
1∕2 teaspoon onion powder
1/4 teaspoon ground cumin
1∕2 teaspoon kosher salt
1 jar (15 ounces) green
enchilada sauce, divided
8 small corn tortillas, warm
1 1∕2 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
Directions
Ingredients
SERVE THIS FOR LUNCH ON SOME
CRUNCHY TOAST, OR FOR DINNER
ON A BED OF FRESH GREENS.
KNOW-HOW