Quicker Chopped Chicken

Food Processors are great timesavers, especially for shredding and chopping.  When I'm chopping cooked chicken breasts, however, for use in a recipe calling for chunks or shredded chicken, I always seem to end up with pieces that are too fine and sometimes it even ends up more like ground chicken or paste.

I found that by substituting the plastic blade, which is recommended for dough,  rather than using the metal blade as I do for most jobs,  the problem is solved.  I break the cooked chicken into large chunks and put them in the processor bowl, then pulse on and off until the chunks are the size I want.  Since the plastic blade is not sharp, I never end up with paste.