CURRIED CHICKEN SALAD WITH BROCCOLI

Serves 6


3 cups water 3/4 cup chopped red bell pepper

2 tablespoons lemon juice 1/2 cup nonfat buttermilk

1 bay leaf 1/3 cup nonfat sour cream

1 clove garlic, halved 1/4 cup nonfat mayonnaise

12 black peppercorns 1 teaspoon curry powder

1 pound skinned, boned chicken breasts 1/2 teaspoon salt

7 cups small fresh broccoli florets 1/8 teaspoon coarsely ground pepper


DIRECTIONS

  1. Combine water, lemon juice, bay leaf, garlic and peppercorns in a pressure cooker pot; bring to a boil. Reduce heat and add chicken. Close lid, bring to high pressure, then lower heat and cook for 6 minutes.
  2. Release pressure, remove chicken from pot and let cool. Discard cooking liquid. Shred chicken into bite-sized pieces; set aside.
  3. Place broccoli into pressure cooker and add 1/2 cup water. Close lid, bring to high pressure, then lower heat and cook for 1 minute.
  4. Release pressure using cold-water release method according to manufacturer’s directions.
  5. Combine chicken, broccoli, and red bell pepper in bowl.
  6. Combine buttermilk and sour cream, mayonnaise, curry powder, salt and pepper in a bowl.
  7. Add to chicken mixture, tossing gently to coat. Refrigerate before serving.
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