Entrees
Curried Chicken Salad with Apples & Toasted Almonds
6-8
Curried Chicken Salad with Apples & Toasted Almonds
6-8
Prepare this summertime favorite without heating up the kitchen! Use our recipe or our own favorite.
Calories 381 (53% from fat )
carb. 14g
pro. 32g
fat 23g
sat. fat 3g
chol. 83mg
sod. 364mg
calc. 91mg
fiber 4g
carb. 14g
pro. 32g
fat 23g
sat. fat 3g
chol. 83mg
sod. 364mg
calc. 91mg
fiber 4g
Ingredients
- 1 medium onion, peeled and quartered
- 1 carrot, peeled and cut in 1-inch pieces
- 1 rib celery, cut in 1-inch pieces
- 8 peppercorns
- 1 cup water or low sodium chicken broth/stock
- 3 pounds chicken breast halves, bone in, skin on
- ¾ cup lowfat mayonnaise – or more to taste
- 2-3 tablespoons curry powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups diced apples (½-inch dice) or 1 cup apples + 1 cup halved grapes
- 1 cup sliced celery
- 1 cup toasted slivered almonds
- 2 tablespoons finely chopped onion or shallot
Preparation
- Place onion, carrot, celery, and water or broth in Cooking Pot. Insert trivet/rack in Cooking Pot. Arrange chicken on rack. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds, use Natural Pressure Release for 10 minutes, then release any remaining pressure using Quick Pressure Release method.
- Transfer chicken to a bowl. Strain liquid and pour over chicken. Allow chicken to cool in cooking liquid.
- To prepare chicken salad, remove chicken from cooking liquid. (If chilled the liquid will have congealed – it has wonderful flavor, save for other recipes using chicken stock, it may be frozen.) Remove and discard skin and bones. Cut or tear the chicken into ½-inch pieces and reserve.
- Place mayonnaise, curry powder, salt, and pepper in a large bowl and stir with a whisk. Add the apples (and grapes if using), celery, toasted almonds, and onions/shallots. Stir well. Add cut/shredded chicken and stir to combine. Cover and chill until ready to serve.
