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1 pound boneless, skinless chicken breast, cooked and
diced
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons lemon juice, divided
1 large clove garlic, minced
1 small jalapeño, seeded, deveined and diced
½ cup plain yogurt
Place chicken in large bowl. In small bowl, blend cilantro, 1 tablespoon lemon juice, garlic, and jalapeño and then mix with chicken.
In medium bowl, combine yogurt, apple, onion, mayonnaise, 1 tablespoon lemon juice, curry powder, salt, and pepper. Add yogurt
sauce to chicken mixture and stir until evenly coated. Cover and refrigerate 30 minutes.
4 servings
Presto Tip: Serve on a bed of lettuce, fresh bread slices, naan, sandwich pockets, lettuce cups, or tortilla wraps.
1 pound boneless, skinless chicken breast
3 cups chicken broth
1 cup white wine
1 small sliced onion
3 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon peppercorns
1 bay leaf
• • • • • • •
1½ cups water
½ teaspoon salt
1 teaspoon oil
Place chicken between two sheets of wax paper; pound to an even ½ inch thickness. Add chicken, broth, wine, onion, garlic, rosemary,
peppercorns, and bay leaf to skillet.
Cover skillet and heat at 165º. Poach chicken by cooking for 17 minutes. Timing begins as soon as control is set. Turn off skillet and
unplug. Remove chicken from poaching liquid. Cool, dice, and refrigerate until ready to use. Empty poaching liquid and clean skillet.
Plug skillet back in. Add water to skillet and heat to 210°. When water boils, add salt, oil, and couscous. Cover and reduce heat to
170°. Cook couscous 8 minutes or until al dente, stirring 4 to 5 times. Turn off skillet. Pour cooked couscous into a fine mesh strainer
and rinse under cold water to halt the cooking process. Drain well.
In large bowl, toss the chicken, artichokes, feta, olives, tomatoes, cucumber, bell pepper, onion, and vinaigrette. Add couscous and
gently blend all items. Stir in salt and pepper. Spoon ½ cup of mixture into each lettuce cup and serve immediately.
Makes 16 lettuce cups
NOTE: Mixture can be kept in refrigerator 2 to 3 days.
Lemon Mint Vinaigrette
⅓ cup lemon juice
⅓ cup extra virgin olive oil
1 tablespoon Dijon mustard
⅓ cup finely chopped fresh mint
In medium bowl, whisk lemon juice, olive oil, and mustard until well blended. Add mint, garlic, sugar, pepper, and salt; whisk again.
Makes 1 cup
Savory Chicken Salad with Jalapeño and Curry
Greek Chicken and Couscous Lettuce Cups
1 small Granny Smith apple, cored and diced
⅓ cup diced red onion
2 tablespoons mayonnaise
1 tablespoon curry powder
¾ teaspoon salt
¼ teaspoon black pepper
1 cup Israeli (pearl) couscous, uncooked
¾ cup artichoke hearts, quartered
¾ cup crumbled feta
¾ cup Kalamata olives, pitted and sliced
½ cup grape tomatoes, quartered
⅓ cup English cucumber, diced
⅓ cup orange bell pepper, diced
¼ cup red onion, finely diced
Lemon Mint Vinaigrette (recipe below)
Salt and black pepper, to taste
1 to 2 heads of Bibb, Butter, or Boston Leaf Lettuce, whole
leaves, washed and dried
1 clove garlic, minced
1 teaspoon sugar
1/8 teaspoon black pepper
1/8 teaspoon salt
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