For this one I didn't have any leftover cooked chicken, so I threw a few tenders on the George Foreman Grill for 5 minutes and then cut them into a few smaller chunks. I quartered the apple and then roughly chopped that. I left the pecan halves whole.
The pulse technique was used again here, but I did find that I needed to do a lot more tapping on the counter top than I did with the spaghetti sauce. Next time I think I'll chop the apples a little more and give the pecans a quick chop.
So, more than six seconds, but still, very easy to make. It made enough for 3 sandwiches on homemade gluten free bread (slightly smaller than average loaf pans), and everyone liked the flavor.
Because I always use tart apples, I made this recipe a second time (to use up the leftover chicken) and added some pomegranate flavored dried cranberries. I made a double batch, using the large cup instead of the small one. I believe the manual warns against putting sticky ingredients in the machine, but of course I ignored that warning. :roll: In the future I will simply stir in the cranberries after the recipe is made, because they did stick to the blades, but the end result was still very good. :yummy:
One of the best things about this recipe was that I could store the leftovers right in the cup I made it in. I simply removed the blade and put on one of the Stay-Fresh Resealable Lids, then popped it in the fridge. It only lasted a couple hours before my 18 year old DS scarfed it down, but what I couldn't stop thinking about was the idea of grabbing a cup of fresh chicken salad before running off to work, storing it in the fridge, and at lunchtime putting it between a couple slices of bread or serving it on a bed of lettuce. A super easy meal that wasn't bought out of a vending machine or didn't include the words "power bar" on the package!
No comments:
Post a Comment