Warm Chicken Salad

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 4 mins

Warm Chicken Salad

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Directions

  1. In a 4- or 6-quart pressure cooker combine chicken, apricots, cinnamon, orange peel, cloves, orange juice, and water.
  2. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 4 minutes.
  3. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove chicken and apricots.
  4. Cut chicken into bite-size strips. Line 4 salad plates with lettuce; arrange chicken, apricots, pecans, and cheese over lettuce. Remove cinnamon stick from the juices and discard. Drizzle cooking juices over each salad. Makes 4 main-dish servings.
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Nutrition Facts (Warm Chicken Salad)

  • Per serving:
  • 286 kcal ,
  • 14 g fat
  • (3 g sat. fat ,
  • 38 mg chol. ,
  • 106 mg sodium ,
  • 27 g carb. ,
  • 5 g fiber ,
  • 18 g pro.
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