Instructions: In a 2-quart pressure frypan or larger pressure cooker, heat vegetable oil over high heat. Add chicken and cook until browned on both sides.

Add lentils, water and curry powder. Bring to a boil, stirring occasionally.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 8 minutes.

Remove from heat and use Natural Release Method.

Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.

Let lentils and chicken pieces cool completely. Mix with grapes, cashews and celery.

Mix yogurt and curry powder until well blended.

Serve salad on a bed of lettuce. Pass dressing separately.

This recipe yields 4 to 6 servings.

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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.