RECIPES
51
CHICKEN SALAD
Serves 6, 18 minutes (High Pressure)
This salad is a wonderful way to prepare chicken that is both colorful and
very tasty.
2 pounds boneless chicken breast, cubed
Salt and freshly ground pepper to taste
2 cups chicken broth
1 small bay leaf
1 onion quartered
1 pound celery, diced
1 carrot diced into ¼ inch pieces
¼ cup chopped parsley
1 bunch scallions diced
1 cup toasted slivered almonds
1 cup pineapple chunks, chopped in ½ inch pieces
2 cups mayonnaise, or to taste
1 tablespoon lemon juice
1 teaspoon curry powder
Season the chicken with salt and pepper. Place the chicken, broth, onion, ½ cup
celery, carrot and parsley into the cooker. Close the lid and press HIGH Pressure.
Set the timer for 18 minutes. When done, release the pressure and open the
cooker. Take out the chicken and discard the liquid. Cool the chicken and then
add the remaining diced celery, scallions, almonds and pineapple. In a separate
bowl, mix together mayonnaise, lemon juice and curry. Add enough dressing to
the chicken mixture to just moisten it. Serve.
FRUITED WILD RICE PILAF
Serves 4
1 tablespoon canola oil
1 medium onion, diced
½ cup long-grain brown rice
½ cup wild rice
2 cups chicken broth
½ teaspoon kosher salt
¾ cup dried fruit bits (raisins, cranberries, apples, apricots, peaches, etc)
Use the brown setting; Cook onions in oil until soft, about 3 minutes. Add the
rices and coat well with oil. Add chicken broth along with salt; close the lid and
press HIGH Pressure. Set the timer for 20 minutes. When done, release the
pressure and open the cooker. Add fruit bits; stir to incorporate into rice and let
sit for 10 minutes. Add additional salt if desired.
