Fagor Premium Pressure Cooker 8-quart User Manual - Page 101

Chicken Salad

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RECIPES CHICKEN SALAD Serves: 6 18 minutes MEAT function 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, peel and use whole 1 cup celery, diced 1 carrot diced into ¼-inch pieces ¼ cup chopped parsley 1 bunch scallions, diced 1 cup toasted slivered almonds ½ 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, bay leaf and parsley into the cooker. Close and lock the lid of the multi-cooker and press the MEAT setting. 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. 99

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RECIPES
99
CHICKEN SALAD
Serves: 6
18 minutes MEAT function
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, peel and use whole
1 cup celery, diced
1 carrot diced into ¼-inch pieces
¼ cup chopped parsley
1 bunch scallions, diced
1 cup toasted slivered almonds
½ 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, bay leaf and parsley into the cooker. Close and lock the lid
of the multi-cooker and press the MEAT setting. 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.