CURRIED CHICKEN & LENTIL SALAD - 2.5-QT PRESSURE COOKER

Curried Chicken & Lentil Salad - 2.5-Qt Pressure Cooker image

Provided by KateL

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 11

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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

Steps:

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.