Entrees

Curried Chicken Salad with Apples & Toasted Almonds

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

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

  1. 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.
  2. Transfer chicken to a bowl. Strain liquid and pour over chicken. Allow chicken to cool in cooking liquid.
  3. 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.
  4. 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.

This recipe was prepared with