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23
Curried Chicken Salad
with Apples &
Toasted Almonds
Prepare this summertime favorite without
heating up the kitchen!
Use our recipe or your own favorite.
Makes 6 to 8 servings
1 medium onion, peeled and
quartered
1 carrot, peeled and cut into 1-inch
pieces
1 rib celery, cut into 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
Place onion, carrot, celery, peppercorns
and water or broth in cooking pot of the
Cuisinart
™
Electric Pressure Cooker. Insert
trivet/rack in cooking pot, and 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. 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.
Nutritional information per serving
(based on 8 servings):
Calories 381 (53% from fat ) • carb. 14g • pro. 32g
• fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg
• calc. 91mg • fiber 4g
Green Chicken Chili
Makes about 10 cups
1 cup dried pinto beans
5 cups water
½ tablespoon unsalted butter
½ tablespoon olive oil
1 medium onion, finely chopped
1 medium carrot, peeled and
chopped
2 medium red peppers
2 jalapeño peppers
4 cloves garlic, finely chopped
4 cans (4 ounces each)
chopped green chile peppers
1 chipotle pepper
3 pounds chicken – mix of breasts
and thighs, skin removed
4 cups chicken broth
¼ teaspoon kosher salt
2
tablespoons unsalted butter, softened
2 tablespoons unbleached
all-purpose flour
Place dried pinto beans and water in cooking
pot of the Cuisinart
™
Electric Pressure
Cooker. Select High Pressure. Set timer for
15 minutes. When audible beep sounds use
Natural Pressure Release to release pressure.
When float valve drops, remove lid carefully,
tilting away from you to allow steam to
disperse. Test beans; if they need more cook
time, select simmer until they reach desired
doneness. Remember beans will be heated
again in the chile.
Strain beans and reserve. Wash and dry
cooking pot.
Place butter and oil in the cooking pot.
Select Sauté. Once butter and oil begin to
sizzle, stir the chopped onions into the pot.
Sauté for about a minute or 2, until onions
start getting soft. Stir in the carrot. Sauté for
about 3 minutes, stirring occasionally. Stir
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