Instructions: Makes 4 main dish servings

Note:
*To toast pecans, spread the pecans into a thin layer in a shallow baking pan. Bake in a 350-degree F. oven for 5 to 10 minutes or until light golden brown, stirring once or twice.

Rinse chicken and pat dry. In a 4 or 6 quart pressure cooker combine chicken, apricots, cinnamon, orange peel, cloves, orange juice and water. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 4 minutes. Use a quick release method to reduce 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.

Preparation Time: 0:00

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