Recipes

Curried Chicken
& Lentil Salad
For a less tangy dressing, substitute 1/2 cup
yogurt and 1/2 cup light mayonnaise for the
cup of yogurt.
■
1. In a 2.5-quart Pressure Frypan or larger
pressure cooker, heat vegetable oil over high
heat.
2. 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 first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 8 minutes.
5. Remove from heat and use Natural Release
Method, see page 10.
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.
Mix with grapes, cashews and celery.
8. Mix yogurt and curry powder until well
blended.
9. Serve salad on a bed of lettuce. Pass
dressing separately.
Makes 4 to 6 servings
Approximate Nutritional Analysis Per Serving:
386 calories / 29g protein / 38g carbohydrates / 15g fat
12g dietary fiber / 39mg cholesterol / 81mg sodium
1 teaspoon
vegetable oil
3 chicken breasts
with bone, skin
removed
1 cup dried lentils
2 cups water
1 teaspoon curry
powder
2 cups grapes, cut
into halves
1 cup cashews
2 ribs celery, cut into
1
/
4-inch slices
Dressing:
1 cup plain low-fat
yogurt
1
1
/2 teaspoons curry
powder
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