Curried Chicken Lentil Salad 25 Qt Pressure Cooker Recipes

CURRIED CHICKEN & LENTIL SALAD - 2.5-QT PRESSURE COOKER

Steps:

• In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
• Pat chicken dry and add chicken and cook until browned on both sides.
• Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
• 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.
• Remove from heat and use Natural Release Method.
• Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
• Let lentils and chicken pieces cool completely.
• Mix lentils and chicken with grapes, cashews and celery.
• Mix yogurt and curry powder until well blended.
• Serve salad on a bed of lettuce. Pass dressing separately.

CURRIED LENTIL CABBAGE SALAD

Steps:

• Mix cabbage, lentils, onion, and peppers in a serving bowl.
• Blend garlic, lemon juice, curry, olive oil, and salt for dressing.
• Stir the dressing in with the chopped vegetables.

CURRIED RED LENTIL SALAD

Steps:

• In large bowl, whisk together all ingredients for dressing. Set aside.
• Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
• Add capers, currants and onions to lentils.
• Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
• Enjoy!

WARM LENTIL SALAD WITH MUSHROOMS

Steps:

• Put lentils in pot with chicken stock, onion, carrot, and celery.
• Simmer 35 minutes or until done.
• Discard celery, and cut carrot up and add back to lentils.
• Set aside.
• Meanwhile saute pancetta till crisp. Drain and set aside.
• Drain pancetta,and add enough butter to drippings to saute mushrooms.
• Add garlic to mushrooms.
• When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
• Fold in cooked lentils and reserved pancetta.
• Season to taste with salt and pepper.