Curried Chicken & Lentil Salad - 2.5-Qt Pressure Cooker

Name: Curried Chicken & Lentil Salad - 2.5-Qt Pressure Cooker
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4-6 serving(s)
Ingredients: 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

Submitted by KateL

"Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. For less tangy dressing, use 1/2 cup yogurt and 1/2 cup light mayonnaise for the 1 cup of yogurt."

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Ready In:: 23mins
Ingredients:: 11
Serves:: 4-6

ingredients

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
TANGY DRESSING
1 cup plain low-fat yogurt
1 ¹⁄₂ teaspoons curry powder

directions

In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
Pat chicken dry and add chicken and cook until browned on both sides.
Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
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.
Remove from heat and use Natural Release Method.
Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
Let lentils and chicken pieces cool completely.
Mix lentils and chicken with grapes, cashews and celery.
Mix yogurt and curry powder until well blended.
Serve salad on a bed of lettuce. Pass dressing separately.