In a 4- or 6-quart pressure cooker combine chicken, apricots, cinnamon, orange peel, cloves, orange juice, and water.
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.
Quick-release the pressure. Carefully remove lid. With a slotted spoon remove chicken and apricots.
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.