Curried Chicken And Lentil Salad Recipe
Servings: 4
Ingredients
- 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
Directions
- 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.
- Add in lentils, water and curry pwdr. Bring to a boil, stirring occasionally.
- 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.
- Remove from heat and use Natural Release Method.
- Remove chicken. When cold sufficient to handle, carve meat off the bone and cut chicken into bite-size pcs.
- Let lentils and chicken pcs cold completely. Mix with grapes, cashews and celery.
- Mix yogurt and curry pwdr till well blended.
- Serve salad on a bed of lettuce. Pass dressing separately.
- This recipe yields 4 to 6 servings.
- Comments: For a less tangy dressing, substitute 1/2 c. yogurt and 1/2 c. light mayonnaise for the c. of yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 4 servings | |
| Calories 650 | |
| Calories from Fat 255 | 39% |
| Total Fat 29.48g | 37% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.15g | |
| Cholesterol 75mg | 25% |
| Sodium 337mg | 14% |
| Potassium 1181mg | 34% |
| Total Carbs 57.26g | 15% |
| Dietary Fiber 17.0g | 57% |
| Sugars 17.12g | 11% |
| Protein 42.32g | 68% |
