Curried Chicken And Lentil Salad

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
3		Chicken breasts with bone - skin removed
1 cup	237ml	Dried lentils
2 cups	474ml	Water
1 teaspoon	5ml	Curry powder
2 cups	292g / 10oz	Grapes - cut into halves
1 cup	237ml	Cashews
2		Celery ribs - cut 1/4" slices
		Dressing
1 cup	237ml	Plain low-fat yogurt
1 1/2 teaspoons	7.5ml	Curry powder

Recipe Instructions

In a 2-quart pressure frypan or larger pressure cooker, heat vegetable oil over high heat. 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 first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first 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 with grapes, cashews and celery.

Mix yogurt and curry powder until well blended.

Serve salad on a bed of lettuce. Pass dressing separately.

This recipe yields 4 to 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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