Chicken and Lentil Salad
Cooking MethodPressure Cooker
Ingredients
- 1 teaspoon extra-virgin olive oil
- 3 boneless, skinless chicken breasts or thighs
- 1 cup dried lentils
- 2 cups water or broth
- 1 teaspoon good quality curry powder
- 1 apple, diced
- 1/2 cup cashews or peanuts
- 2 ribs celery
- 1/2 cup yogurt or clabbered cream
- 1 teaspoon curry powder
- freshly snipped parsley
Instructions
In a 2 quart pressure frypan or larger pressure cooker, heat oil over high add. Add chicken and cook until browned on both sides. Add lentils, water, and curry power. Bring to a boil, stirring occasionally. Lock on lid and bring to high pressure. Adjust heat to stabilize pressure at medium pressure. Cook for 8 minutes. Remove from heat and let pressure come down naturally. Remove lid. Cool. Mix with remaining ingredients and serve.
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