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Receta Curried Chicken And Lentil Salad
by Global Cookbook

Curried Chicken And Lentil Salad
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Ingredientes

  • 1 tsp vegetable oil
  • 3 x chicken breasts with bone skin removed
  • 1 c. dry lentils
  • 2 c. water
  • 1 tsp curry pwdr
  • 2 c. grapes cut into halves
  • 1 c. cashews
  • 2 x celery ribs cut 1/4" slices
  • 1 c. plain low-fat yogurt
  • 1 1/2 tsp curry pwdr

Direcciones

  1. In a 2-qt pressure frypan or possibly larger pressure cooker, heat vegetable oil over high heat. Add in chicken and cook till browned on both sides.
  2. Add in lentils, water and curry pwdr. Bring to a boil, stirring occasionally.
  3. 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 min.
  4. Remove from heat and use Natural Release Method.
  5. Remove chicken. When cold sufficient to handle, carve meat off the bone and cut chicken into bite-size pcs.
  6. Let lentils and chicken pcs cold completely. Mix with grapes, cashews and celery.
  7. Mix yogurt and curry pwdr till well blended.
  8. Serve salad on a bed of lettuce. Pass dressing separately.
  9. This recipe yields 4 to 6 servings.
  10. Comments: For a less tangy dressing, substitute 1/2 c. yogurt and 1/2 c. light mayonnaise for the c. of yogurt.