Chicken and Lentil Salad
Source of Recipe
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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
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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