Warm Chicken Salad

Recipe Ingredients

4		Boneless skinless chicken breast halves - - (abt 1 lb)
3/4 cup	177ml	Snipped dried apricots
1		Cinnamon stick - (3" long)
1/2 teaspoon	2.5ml	Finely-shredded orange peel
1/4 teaspoon	1.3ml	Ground cloves
3/4 cup	177ml	Orange juice
1/4 cup	59ml	Water
1/2 cup	118ml	Pecans - toasted
1/2 cup	73g / 2.6oz	Finely-shredded mozzarella cheese - (2 oz)
8 cups	320g / 11oz	Torn leaf lettuce

Recipe Instructions

In a 4- or 6-quart pressure cooker combine chicken, apricots, cinnamon, orange peel, cloves, orange juice, and water.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 4 minutes.

Quick-release the pressure. Carefully remove lid. With a slotted spoon remove chicken and apricots.

Cut chicken into bite-size strips. Line 4 salad plates with lettuce; arrange chicken, apricots, pecans, and cheese over lettuce. Remove cinnamon stick from the juices and discard. Drizzle cooking juices over each salad.

This recipe yields 4 main-dish servings.

Nutritional facts per serving: calories 286; total fat 14g; saturated fat 3g; cholesterol 38mg; sodium 106mg; carbohydrate 27g; fiber 5g; protein 18g; vitamin A 42%; vitamin C 73%; calcium 16%; iron 23%.

Source:
Better Homes and Gardens at http://www.BHG.com

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