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1 pound boneless, skinless chicken breast, cooked and
diced
1 Granny Smith apple, cored and diced
2 cups red seedless grapes, halved
1 cup diced fennel
½ cup diced celery
¼ cup finely diced red onion
¾ cup plain yogurt
2 tablespoons fresh chives, snipped
Place chicken, apple, grapes, fennel, celery, and onion in large bowl. In small bowl, combine yogurt, chives, lemon juice, mustard,
honey, tarragon, garlic, salt, and pepper; stir until well blended. Pour over chicken mixture and toss until evenly coated. Cover and
refrigerate 30 minutes. Top with sliced almonds before serving.
6 servings
Presto Tip: Serve on a bed of lettuce, fresh bread slices, naan, sandwich pockets, lettuce cups, or tortilla wraps.
1 tablespoon packed brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
½ teaspoon five spice powder
½ teaspoon dried red pepper flakes
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 pound pork tenderloin, sliced in ¼-inch rounds
Whisk brown sugar, fish sauce, soy sauce, five spice powder, pepper flakes, garlic, and ginger in a medium bowl. Add pork slices and
stir to evenly coat. Cover and refrigerate 1 hour.
Preheat skillet at 350°. Pat pork dry with paper towel. Add 1 tablespoon of the oil and half of the pork to the skillet in a single layer;
brown about 4 minutes, turning once. Remove meat to a plate and cover with aluminum foil. Add another tablespoon of oil and brown
remaining meat; remove to plate.
Add bok choy and carrot to skillet and stir fry 2 to 3 minutes. Add remaining tablespoon of oil. Stir in pepper, onion, and snow peas;
stir fry an additional 5 to 6 minutes until crisp tender. Turn off heat and return pork to skillet. Add cashews and oyster sauce; stir to
evenly coat all ingredients with sauce.
4 servings (serving size 1 cup)
Chicken Salad with Tarragon, Fennel, and Apple
Caramelized Pork Stir Fry
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried tarragon, chopped
1 clove garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ cup sliced almonds, lightly toasted
3 tablespoons vegetable oil, divided
3 heads baby bok choy, roughly chopped
1 carrot, thinly sliced on diagonal
1 medium red pepper, thinly sliced
1 small onion, thinly sliced
4 ounces snow peas
1 cup whole cashews
½ cup oyster sauce
15
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