Ninja Blender Recipe Book

Congratulations on your purchase of the Ninja Master Prep Professional, the Ultimate Food and Drink Maker. Unlike any product you’ve owned,the Master Prep Professional is high-powered and versatile allowing you to transform fresh ingredients into extraordinary meals and beverages. This recipe book gives you some great ideas for ways to use both the pitcher and bowl for all of your food and drink needs.... for more recipes, visit www.ninjakitchen.com
About Jack Berlin

RULE THE KITCHEN™
About Prizm Share
Cup oz pitcher make Add Tbsp Pulse olive oil fresh pepper Tsp Salt Juice Frozen Lime Garlic Clove Serve ingredients Lime Juice Cut Ice Sugar
<p>Recipe Book
Congratulations on your purchase of the Ninja Master Prep Professional, 
the Ultimate Food and Drink Maker. Unlike any product you’ve owned, 
the Master Prep Professional is high-powered and versatile allowing you 
to transform fresh ingredients into extraordinary meals and beverages.
This recipe book gives you some great ideas for ways to use both  
the pitcher and bowl for all of your food and drink needs.
...for more recipes, visit www.ninjakitchen.com
RULE THE KITCHEN™
Recipes for
Master Prep Pitchers & Bowl 
Frozen Drinks & Desserts 
Strawberry Banana Smoothie    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   4
Banana Whip   .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  5
Frozen Mojito    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  6
Frozen Pomegranate Margarita    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   7
Creamsicle    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   8
Frozen Hot Chocolate    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  9
Watermelon Slush    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   10
Ninja Snow Cone    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  11
Frozen Peanut Butter Cup    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   12
Frozen Toffee Delight    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   13
Caramel Banana Smoothie    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   14
Mocha Frozen Fusion Lite    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   15
Fresh Fruit Batidos    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   16
Key Lime Pie    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   17
Dips & Marinades 
Tuscan Bruschetta    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   18
Babaganoosh (Grilled Eggplant Dip)    .  .  .  .  .  .  .  .  .  .  .   19
Tzatziki (Cucumber Yogurt Dip)    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 20
Orange Mojo Marinade    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 21
Traditional Guacamole   .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   22
Fresh Tomato Salsa    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  23
Entrées & Soups
White Gazpacho Soup    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  24 
Country Chicken Salad    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   25
Skirt Steak With Chimichurri Sauce    .  .  .  .  .  .  .  .  .  .  .    26
Creole Shrimp Po’ Boy    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .    27
Smokey Black Bean Soup    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .    28
Broiled Salmon with Herb Glaze    .  .  .  .  .  .  .  .  .  .  .  .  .  .    29
Curried Chicken Salad    .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .   30
Table of Contents
Frozen Drinks 
& Desserts 
What you’ll need:
1 Ripe Banana 
4 oz . Frozen Strawberries
6 oz . Fresh Squeezed Orange Juice
2 oz . Frozen Strawberry Sherbet (optional)
How to make it:
Add all ingredients into the 48 oz . pitcher and use long 
pulses until you’ve reached the desired consistency .
Makes two 8 oz. Glasses
Strawberry Banana Smoothie
5
Strawberry Banana Smoothie
What you’ll need:
1 Extra Large or 2 Small Ripe Bananas, peeled and frozen .
¾ Cup Low Fat (not fat free) Milk, or as needed
1 Tsp Vanilla extract
1 Tbsp Chocolate Chips
*1 Tsp Cinnamon Sugar
How to make it:
Cut the bananas into 1 ½ inch pieces and add to 
the 48 oz . pitcher, top with the milk and vanilla . 
Using short pulses blend until the banana is fully 
pureed; it will have the consistency of frozen 
yogurt . Pour into 2 small bowls and sprinkle with 
chocolate chips and cinnamon sugar .
*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl. 
 Store in air tight container.
Banana Whip
What you’ll need:
2 Limes, Juiced
10-12 Mint Leaves
2 oz . Simple Syrup*
6 oz . White Rum
2 Cups Ice cubes
How to make it:
Add all ingredients into the 48 oz . pitcher and use
long pulses until well blended . Serve in 2 tall 
rocks glasses, garnish with mint .
*Combine 4 Tbsp Sugar and 4 Tbsp Water in saucepan 
on warm stove until sugar dissolves.
Frozen Mojito
6
Frozen Pomegranate Margarita
What you’ll need
4 oz . White Tequila
2 oz . Triple Sec
½ Cup Pomegranate Juice
1 Lime Juiced
3 Cups of Ice
Salt for Glasses
Lime wedges for Garnish
How to make it
Add ingredients to the 48 oz . pitcher, use long pulses 
until well blended . Run a lime wedge around the rim 
of the glass and dip the glass in salt .
Pour the frozen Margarita into 2 tall glasses .
7
8
What you’ll need:
12 oz . Fresh Squeezed Orange Juice
6 oz . Low-Fat Vanilla Yogurt
How to make it:
Fill one 16 cube ice tray half with orange juice and 
half with low-fat vanilla yogurt . Freeze 4-6 hours 
or overnight . Combine frozen cubes with 6 oz . 
of orange juice in the 48 oz . pitcher . Pulse 6-8 
times until mixture has the consistency of a thick 
smoothie .
Quantity depends on size of molds.
Creamsicle 
9
What you’ll need:
4 oz . Milk or Semi Sweet Chocolate Chips,
2 Tsp Store-Bought Hot Chocolate Mix
1 1/2 Tbsp Sugar
1 1/2 Cups Milk
3 Cups Ice
Whipped Cream
Chocolate Shavings
How to make it:
Put chocolate chips in a double boiler over simmering water . 
Stir occasionally until melted . Add the hot chocolate mix 
and sugar . Stir until completely melted . Remove from heat 
and slowly add ½ cup of milk until smooth . Cool to room 
temperature . In the 48 oz . pitcher, combine the remaining 
cup of milk, the room-temperature chocolate mixture and 
the ice . Pulse until smooth and the consistency of a frozen
daiquiri . Pour into 2 giant goblets and top with whipped cream 
and chocolate shavings .
Frozen Hot Chocolate
What you’ll need
4 Cups of Diced Seedless Watermelon
1 Tbsp Freshly Squeezed Lime Juice
Pinch of Salt (brings out flavors)
1 ½ Tbsp Sugar, or to taste
1 Cup Ice
How to make it
Using the 48 oz . pitcher, add all the ingredients 
and blend using short pulses at first, then follow 
with 2 long until the fruit is pureed . Taste and correct 
the flavor with sugar or lime juice if necessary .
Pour into tall glasses, add ice if desired .
Watermelon Slush
10
11
What you’ll need:
3/4 Cup White Sugar
3/4 Cup Water
1 Pkg Unsweetened Fruit Flavor  
Drink Mix (13 oz . each)
4-5 Cups Ice
How to make it:
Make basic simple syrup by combining sugar 
and water in a saucepan and bringing to a boil . 
Reduce heat to medium and simmer for 3 minutes . 
Remove from heat and stir in flavored drink mix of 
your choice . Make Cherry, Grape, Orange, and Fruit 
Punch by following the same recipe and changing 
the powdered flavor . Place in resealable 12 oz . 
squirt bottle . Note: can be stored in the refrigerator 
for up to a month .
For Snow Cone, place 4-5 cups of ice cubes in 
the 48 oz . pitcher and use long pulses until fine snow 
is formed . Scoop into desired serving dish . 
Pour on flavored syrup and serve .
Makes 4 Snow Cones
Ninja Snow Cone
What you’ll need
2 Cups Vanilla Ice Cream
¼ Cup Milk
2 Tbsp Chunky Peanut Butter
2 Tbsp Chocolate Syrup
6 Frozen Mini Peanut Butter Cups
How to make it
Add all ingredients to the 48 oz . pitcher . 
Pulse 5 to 6 times until blended . 
Scoop into 2 ice cream float glasses .
Makes two 10 oz. glasses
Frozen Peanut Butter Cup
12
13
What you’ll need:
1 Frozen Toffee Bar
½ Cup Milk
2 Cups Vanilla Ice Cream
1 Tbsp Fudge Sauce
How to make it:
Break up Toffee Bar while still in wrapper . Add all 
ingredients in the 48 oz . pitcher and pulse 5 or 6 
times until blended .
Makes two 10 oz. Glasses
Frozen Toffee Delight
14
What you’ll need:
6 oz . Low-Fat Vanilla Yogurt
1 Cup Soy milk
1 Ripe Banana
1 Tbsp Caramel Fat Free Topping
1 Cup Ice
Pinch each of Cinnamon, Ginger and Clove
How to make it:
Add all ingredients into the 48 oz . pitcher  
and pulse 6-8 times until smooth .
Makes 2 Glasses
Caramel Banana Smoothie
15
Mocha Frozen Fusion Lite
What you’ll need:
½ Cup Strong Coffee
3/4 Cup 2% or Fat Free Milk
2 Tbsp Lite Chocolate Syrup
½ Tsp Artificial Sweetener
1 Cup Ice
How to make it:
Add all ingredients into the 48 oz . pitcher and 
use long pulses until smooth . 
Makes two 10 oz. cups
16
What you’ll need:
6 oz . Mango Sorbet
4 oz . Vanilla Ice Cream
½ Cup Fresh Mango
¾ Cup Whole Milk
1 Tbsp Honey
How to make it:
Add all ingredients into the 48 oz . pitcher and 
pulse 6-8 times until smooth and frothy . 
Substitute your choice of fruit, ice cream 
and sherbet to create your own variation .
Serve immediately!
Makes two 8 oz. cups
Fresh Fruit Batidos
17
Key Lime Pie
For the crust:
10 Graham Cracker Crumbs
1/4 Cup Sugar
6 Tbsp (3/4 stick) Unsalted Butter, melted
For the filling:
4 Extra-Large Egg Yolks, at room temperature
1/4 Cup Sugar
1 14 oz . Can Sweetened Condensed Milk
2 Tbsp Grated Lime Zest
3/4 Cup Freshly Squeezed Lime Juice (4 to 5 limes)
Preheat the oven to 350 degrees F .
How to make it:
For the crust, break the graham crackers, and place
in the 40 oz . pitcher with the sugar, and butter . 
Pulse until crumbs . Press into a 9” pie pan, making sure 
the sides and the bottom are an even thickness . 
Bake for 10 minutes . Allow to cool completely . 
Wipe out the pitcher with a paper towel .
For the filling, add the egg yolks and sugar to the 40 oz . 
pitcher, and pulse 2 to 3 short pulses and then 5 to 6
long pulses until thick . Add the condensed milk, lime 
zest and lime juice . Pulse again until well combined .
Pour into cooled pie shell and bake for 30 to 40 minutes . 
Cool the pie for several hours, decorate with cream or
serve the cream on the side .
Dips & Marinades
Master Prep
Assemble the Bruschetta
Cut the French bread into ½ inch thick slices, brush with olive oil 
and grill on each side until lightly golden brown . Cool to room temperature .
Spread the bean mixture on the grilled bread and top with the bruschetta 
mixture . Garnish the plate with fresh basil .
Tuscan Bruschetta
Bruschetta Topping
1 Cup Cherry Tomatoes
�� Cup Red Onion, cut into 4 pieces
2 Tbsp Olive Oil
1 Tsp Balsamic Vinegar
½ Cup Fresh Basil Leaves
Salt and pepper to taste
To make the Bruschetta Topping
Place all ingredients in the bowl and 
pulse 3 to 4 times until tomato mixture 
is uniform in size . Pour into a small bowl 
and set aside .
Tuscan Bean Spread
1 (15 oz .) Can Cannellini Beans,
drained and rinsed
¼ Cup Loosely Packed Parsley Leaves
2 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
1 Garlic Clove
Salt and pepper to taste
1 Loaf French Bread
2 Tbsp Olive Oil
To make the Tuscan Bean Spread
Using the same bowl (no need to wash), 
add all the ingredients for the bean 
spread, pulse until the mixture is smooth .
Babaganoosh (Grilled Eggplant Dip)
What you’ll need:
2 Large Eggplants (approx 2 lbs)
2 Garlic Cloves
2 Scallions  
4 Tbsp Italian Flat Leaf Parsley
4 Tbsp Fresh Squeezed Lemon Juice
2 Tbsp Plain Yogurt
2-3 Tbsp Extra Virgin Olive Oil
½ Tsp Ground Cumin
Salt and Fresh Ground Black Pepper to taste
How to make it
Wash the eggplants and prick in a few spots to allow 
the steam to escape . Grill them over a medium flame; 
turning frequently, until charred on all sides and the 
flesh is soft . Let cool and then split lengthwise and 
scoop out the flesh . 
In the 40 oz . pitcher add garlic, scallion, parsley and lemon 
juice and pulse until all items are minced . Add eggplant, 
olive oil, cumin, salt and pepper and pulse until items are 
pureed . Adjust seasoning and serve in bowl with additional 
olive oil drizzled on top and garnish with parsley sprigs . 
Serve with warm pita wedges, your favorite bread or an
assortment of raw vegetables .
Makes about 2 ½ Cups 
19
Tuscan Bruschetta
20
Tzatziki (Cucumber Yogurt Dip) 
What you’ll need:
16 oz . Greek Style (Thick) Yogurt
1 Seedless Cucumber
2 Tbsp Kosher Salt
5 Garlic Cloves, Peeled
2 Tbsp Red Wine Vinegar
3 Tbsp Extra Virgin Olive Oil
12 Fresh Mint Leaves
Fresh Ground Black Pepper
How to make it:
Wash cucumber and remove ends . Cut into 1 ½” 
sections and place in pitcher . Pulse to reduce to 
a coarse grate . Place in a separate colander and 
add 1 Tbsp of the kosher salt . Press cucumber 
through colander to remove excess liquid .
Add yogurt, cucumber, garlic, vinegar, olive oil, 
mint, salt and pepper into the 40 oz . pitcher and 
pulse until sauce is smooth . Serve with meat, fresh 
veggies or your favorite crackers .
Makes about 2 ½ Cups 
21
Orange Mojo Marinade
What you’ll need:
1/2 Cup Orange Juice
4 Garlic Cloves, Peeled
Juice from ½ Lime
1/2 Tsp Cumin
¼ Cup Fresh Cilantro leaves
1/2 Tsp Red Pepper Flakes
1/2 Tsp Dried Oregano
3 oz . Fresh Mango Slices
Salt and Fresh Ground Black Pepper
How to make it:
Add all ingredients into bowl and pulse until 
smooth . Pour into resealable bag with either 
chicken breast or pork cubes . Let marinate  
2-4 hours or overnight before grilling .
Will marinate about 1 lb of Chicken or Pork
22
Traditional Guacamole 
What you’ll need:
2 Hass Avocados, ripe but firm, cut in 2” pieces
2 oz . White Onion, cut into 1” pieces
1 Garlic Clove
½ Medium Beefsteak Tomato, cut in 4 pieces
Juice from ½ Lime
15 Cilantro Leaves, whole
½ Tsp Kosher Salt
Hot Sauce to taste
How to make it:
Add all ingredients into the 40 oz . pitcher and  
pulse until desired consistency is reached .
Serve with your favorite chips
Makes about 1 ½ cups
23
Fresh Tomato Salsa
What you’ll need:
4 Roma Tomatoes, cut in 4 pieces
¼ Small White Onion 
1 Serrano Chilies, split and deseeded
1 Tbsp Whole Cilantro Leaves
½ Tsp Sugar
½ Tsp Salt
Juice from ¼ Lime
Pinch of Oregano 
Pinch of Cumin
How to make it:
Add all ingredients into the 40 oz . pitcher . 
Use short pulses, about 3 times until desired 
consistency is reached . Serve with your favorite 
chips and guacamole .
Makes about 2 ½ cups
Master Prep
Entrées & Soups
What you’ll need:
4 oz . Blanched Almonds 
3 Garlic Cloves, peeled
4 Medium Slices of French Bread, crusts removed
5 Tbsp Extra Virgin Olive Oil
4 Tbsp Spanish Sherry Vinegar
4 Cups Iced Water
1 Tsp Salt or to taste
3 oz . Seedless Green Grapes
How to make it:
Soak the bread in the ice water and set aside . Combine the almonds, 
garlic, and salt in the 40 oz . pitcher and pulse until processed but not smooth .
Add bread into pitcher and alternate with the olive oil pulsing until
emulsion is formed . Add vinegar and remaining water . Season to taste .
Pulse once more . Pour into small soup bowls and garnish with sliced grapes . 
Drizzle with additional olive oil .
Serves 4
White Gazpacho Soup
Recipes for the Master Prep Pitcher
25
Country Chicken Salad
What you’ll need
16 oz . Boneless Cooked Chicken, cut in 1” pieces
½ Small Onion, quartered
1 Celery Stalk, cut in 1” pieces
1 Cup Low Fat Mayonnaise
1 Tsp Country Dijon Mustard
½ Tsp Dried Tarragon 
1-2 Tsp Fresh Lemon Juice
10 Sprigs Curly Parsley
Salt and fresh ground Black Pepper to taste
1 Pkg Mixed Greens, washed and cut
1 Beefsteak Tomato, sliced
1 Small Cucumber, sliced
2 Cups Red Seedless Grapes
4 Slices Multigrain Bread
How to make it
Add all ingredients in the 40 oz . pitcher and pulse 
3-4 times, or until desired consistency is reached .  
Adjust seasoning . Serve on a bed of mixed 
greens with sliced tomatoes, cucumbers and red 
seedless grapes . Cut bread into 2 wedges 
and arrange on plate .
Serves 4
White Gazpacho Soup
26
What you’ll need
2 Garlic Cloves
1 Large Bunch Parsley
½ Cup Fresh Sage Leaves (removed from the stem)
¼ Cup Fresh Lemon Juice
2/3 Cup Olive Oil
2 Tsp Crushed Red Pepper (according to taste)
Salt and Pepper to taste
2 to 3 Pounds Skirt Steak
How to make it
Turn the grill to high . Season the skirt steak with 
salt and pepper, grill on high for 5 to 7 minutes . 
Remove from grill, cover with foil and let rest .
Meanwhile, add the rest of the ingredients to the 
bowl, pulse 2 to 3 times . Slice the steak into thin 
slices, top with half of the sauce and serve .
Serve the rest of the sauce on the side .
*Change up the sauce by replacing the parsley with cilantro, 
and the lemon with lime juice.
Skirt Steak with Chimichurri Sauce
27
What you’ll need
4 Crusty Long Sandwich Rolls
1 Lb, Shelled and Deveined Jumbo Shrimp
2 Tomatoes cut into slices
4 Large Lettuce Leaves
Creole Spice Paste
2 Garlic Cloves
½ White Onion, cut into 4 pieces
1 Jalapeno, halved and seeds removed
1 Tbsp Flat-Leaf Parsley
1 Tsp Thyme Leaves
½ Medium Green Pepper, seeded and cut into 4 pieces
1 ½ Tsp Kosher Salt
½ Tsp Pepper
½ Tsp Cayenne pepper
2 Tbsp Vegetable Oil
Add ingredients to the bowl, use long pulses until 
well blended . Put in a serving bowl and set aside .
Creole Mayonnaise
1/2 Cup Mayonnaise
2 Celery Rib, cut into 6 pieces
4 Sour Gherkins
1 1/2 Tbsp of Above Creole Spice Paste
Using the same bowl, no need to wash, add all 
Creole mayonnaise ingredients and pulse until 
combined (2 to 3 short pulses)
Making the Po’Boy
Light the grill; toss the shrimp in ¼ cup of
Creole Spice Paste, let stand for 10 minutes . 
Grill the shrimp until pink and charred in some 
spots, about 2 minutes . Slice the rolls lengthways; 
add lettuce, tomatoes, about 5 shrimp and top 
with Creole Mayonnaise . Enjoy .
*Spice paste can be refrigerated up to 3 days. 
Use it as a rub for steak, chicken and pork.
Creole Shrimp Po’ Boy
28
What you’ll need
2 Tbsp Olive Oil
½ of a Medium Red Onion,
½ of a Medium Red Pepper
½ of a Medium Green Pepper
2 Garlic Cloves
1 1/2 Tablespoons Ground Cumin
1 Tsp Kosher Salt
½ Tsp Black pepper
3 Cans (15 oz) Black Beans, Rinsed
4 Cups Chicken Stock
*1 Chipotle Pepper in Adobo Sauce
Garnish
1 Lime, cut into ¼
2 oz Shredded Cheddar
2 oz Sour Cream
How to make it
Chop the onion and peppers into 1 ½ inch pieces; add to the 
40 oz . pitcher along with the garlic . Pulse 5 to 6 times, until 
evenly diced . Pour the oil into a large pot over medium heat; 
add the diced vegetable and sauté for 8 minutes . Add cumin, 
salt and pepper, sauté 1 more minute . To the pot add 2 cups 
of chicken stock and half of the black beans, bring to a boil .
Meanwhile to the 40 oz . pitcher add the remaining beans, the 
chipotle pepper and 2 cups of the chicken stock . Pulse until 
smooth and add to the pot on the stove . Reduce the soup to 
a simmer and cook for 20 minutes . Before serving, squeeze 
the lime over the soup, garnish with grated cheddar and sour 
cream . Enjoy!
Make 4 servings.
*Chipotle peppers can be found in the International Foods 
section of the grocery store. Use one pepper; store the rest in
an air tight container.
Smokey Black Bean Soup
Broiled Salmon with Herb Glaze
What you’ll need
2 Garlic Cloves
3 Sprigs Fresh Rosemary, stems removed
4 Sprigs Fresh Thyme Leaves, stems removed
1 Tbsp Dry White Wine
1 Tbsp Extra-Virgin Olive Oil
2 Tbsp Dijon Mustard
2 Tbsp Whole-Grain Mustard
Nonstick Olive Oil Cooking Spray
6 (6 to 8 oz .) Salmon Fillets
Salt and Freshly Ground Black Pepper
6 Lemon Wedges for Garnish .
How to make it
Using the bowl, add garlic, rosemary, thyme, wine, 
oil, and both mustards . Blend until the mustard sauce 
is combined, about 30 seconds . Set sauce aside .
Preheat the broiler . Line a heavy rimmed baking sheet
with foil . Spray the foil with nonstick spray . Arrange the 
salmon fillets on the baking sheet and sprinkle them 
with salt and pepper . Broil for 2 minutes . Spoon the 
mustard sauce over the fillets . Continue broiling until
the fillets are just cooked through and golden brown,
about 5 minutes longer . Transfer the fillets to plates
and serve with lemon wedges
29
What you’ll need:
10 oz . Cooked Chicken Breast
1 Celery Stalk cut in six 1” pieces
1 Tbsp Lime Juice
½ Cup Lite Mayo or as needed
¼ Cup Plain Low Fat Yogurt
1 Tsp Fresh Peeled Ginger Root
2 Tsp Curry Powder
1 Tsp Honey
Salt and Pepper to taste
2 oz . Red Onion
4 oz . Grapes
4 oz . Fresh Mango
1 oz . Slivered Almonds Toasted
How to make it
In the 40 oz . pitcher, add celery, lime juice, mayo, 
yogurt, ginger, curry, honey, salt and pepper . 
Pulse until smooth . Add chicken until the desired 
texture is reached: 3-4 pulses for chunky and 6-8 for 
smooth . Serve over your favorite greens garnished 
with grapes, mango and slivered almonds .
Makes 2 cups
Curried Chicken Salad
30
31
Quick Clean Up & Storage
• All of the Ninja Master Prep Professional parts are dishwasher safe 
except the Master Pod, use a damp sponge to wipe this clean .
• Leftovers? Use the custom fit storage lids to keep  
your favorite recipes long-lasting and fresh!
• Quick Tip: Reheat leftovers in pitcher and bowl, 
both containers are microwave safe!
• Quick Tip: Place storage lids & blades on 
top rack of dishwasher .
RULE THE KITCHEN™
w w w . n i n j a k i t c h e n . c o m
REV. 100122
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