Ingredients :

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1 teaspoon vegetable oil
3 chicken breasts with bone, skin removed
1 cup dried lentils
2 cups water
1 teaspoon curry powder
2 cups grapes, cut into halves
1 cup cashews
2 ribs celery, cut into 1/4-inch slices
Dressing:
1 cup plain low-fat yogurt
1 1/2 teaspoons curry powder

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Method :

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1. In a 2-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
2. Add chicken and cook until browned on both sides.
3. Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
4. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 8 minutes.
5. Remove from heat and use Natural Release Method.
6. Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces
7. Let lentils and chicken pieces cool completely. Mix with grapes, cashews and celery.
8. Mix yogurt and curry powder until well blended.
9. Serve salad on a bed of lettuce. Pass dressing separately.

Notes :

* For a less tangy dressing, substitute 1/2 cup yogurt and 1/2 cup light mayonnaise for the cup of yogurt.