Ingredients

8          ounces chicken breast, cut into ½- to 1-inch pieces

3          ounces celery, thinly sliced

175      ml water

2          tablespoons plain yogurt

Instructions

Pot the chicken and celery into the work bowl fitted with the steam blade.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete, turn the dial to chop. Pulse to roughly chop. Add the yogurt and continue to pulse until desired consistency is achieved.

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