15
Chicken Salad with Tarragon, Fennel, and Apple
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
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
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.
Caramelized Pork Stir Fry
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
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
Whisk brown sugar, sh sauce, soy sauce, ve spice powder, pepper akes, 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)
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