Name: Chicken and Lentil Salad
Ingredients: 1 teaspoon extra-virgin olive oil; 3 boneless, skinless chicken breasts or thighs; 1 cup dried lentils; 2 cup 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

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.