MEDITERRANEAN HOT CHICKEN SALAD

3 cups (about 1 lb.) cooked chicken chunks
1/4 cup whole pitted Kalamata olives
3 green onions, cut into 1-inch pieces
1/2 bulb fennel, cut into halves lengthwise
1/2 cup mayonnaise*
1/4 cup sour cream*
2 teaspoons all-purpose flour
1 tablespoon fresh oregano leaves
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 oz.) crumbled feta cheese
1/4 cup pine nuts
pitas, flatbread, or lettuce wraps (for serving)

Preheat oven to 375 degrees F. Grease an 8x8x2-inch baking pan.

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 prepared baking pan. Sprinkle with pine nuts.

Bake at 375 degrees F for 20 to 25 minutes, or until thoroughly heated.

Serve with pitas, flatbread, or lettuce wraps.

*Light mayonnaise and light sour cream may be substituted.

Yield: 5 servings (about 3/4 cup per serving)
Source: KitchenAid (Model KFP750) 12 cup food processor manual