Curried Chicken & Lentil Salad - 2.5-qt Pressure Cooker

Total Time: 23 mins Preparation Time: 8 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 3 bone-in chicken breasts, skin removed
• 1 cup dried lentils
• 2 cups water
• 1 teaspoon curry powder
• 2 cups grapes, cut in halves
• 1 cup cashews
• 2 celery ribs, cut into 1/4-inch slices
• lettuce, for bed under salad
• 1 cup plain low-fat yogurt
• 1 1/2 teaspoons curry powder

Recipe

• 1 in a 2.5-quart pressure frypan or larger pressure cooker, heat vegetable oil over high heat.
• 2 pat chicken dry and add chicken and cook until browned on both sides.
• 3 add lentils, water and curry powder. bring to a boil, stirring occasionally.
• 4 close lid and bring pressure to 1st red ring over high heat. adjust heat to stabilize pressure at 1st red ring. cook for 8 minutes.
• 5 remove from heat and use natural release method.
• 6 remove chicken. when cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
• 7 let lentils and chicken pieces cool completely.
• 8 mix lentils and chicken with grapes, cashews and celery.
• 9 mix yogurt and curry powder until well blended.
• 10 serve salad on a bed of lettuce. pass dressing separately.