Curried Chicken & Lentil Salad - 2.5-Qt Pressure Cooker

• 1 teaspoon vegetable oil
• 3 bone-in chicken breasts, skin removed
• 1 cup dried lentils
• 2 cups water
• 1 teaspoon curry powder
• 2 cups grapes, cut in halves
• 1 cup cashews
• 2 celery ribs, cut into 1/4-inch slices
• lettuce, for bed under salad
• TANGY DRESSING
• 1 cup plain low-fat yogurt
• 1 1/2 teaspoons curry powder

1. In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
2. Pat chicken dry and 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 1st red ring over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 8 minutes.
5. Remove from heat and use Natural Release Method.
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.
8. Mix lentils and chicken with grapes, cashews and celery.
9. Mix yogurt and curry powder until well blended.
10. Serve salad on a bed of lettuce. Pass dressing separately.

vegetable oil, chicken, dried lentils, water, curry powder, grapes, cashews, celery, dressing, yogurt, curry powder

Taken from www.food.com/recipe/curried-chicken-lentil-salad-2-5-qt-pressure-cooker-511906 (may not work)