Curry Chicken Salad
- 1 c chicken stock
2-½ lbs chicken breasts, boneless, skinless
- 2/3 c mayonnaise
- 2 T curry powder
- 2 c green grapes, halved
- 1 c walnuts, rough chop
- 1 c celery, thin sliced
- 2 T shallot, minced
- Sea salt
- Black pepper
- Place steamer rack in pressure cooker. Add chicken stock. Place chicken breasts on rack. Close and lock lid. Set pressure cooker to "poultry" and adjust time to 8 minutes then press "start/stop".
- When done, natural release for 10 minutes. Then do a quick release to make sure all pressure is released before opening lid. Carefully open lid and remove chicken and transfer to a bowl. Strain cooking liquid from pot and over chicken in bowl. Allow meat cool to room temperature in the liquid.
When meat has cooled, remove chicken from liquid. Using a fork, shred chicken into bite-sized pieces; set aside.
- In a large bowl, whisk together mayonnaise and curry powder. Fold in grapes, walnuts, celery, and shallots. Coat well. Add shredded chicken to bowl and mix well. Check seasoning and add salt and pepper, if needed. Cover. Chill until ready to serve.