Chicken Salad - in the instapot

Chicken Salad - in the instapot

Chicken Salad - in the instapot

Mayo free, dairy free, gluten free, sugar free, done in 10 minutes and loaded with gut health boosting nutrients.

 

INGREDIENTS

  3 Chicken breasts

  1 cup chicken bone broth (or chicken broth)

  1 tsp garlic powder

  .5 tsp sea salt

  .5 tsp black pepper

  2 tbsp white wine vinegar

  1 tbsp Dijon mustard

  1 tbsp stone ground grainy mustard

  1 tsp honey

  1 tsp lemon juice

  1 thinly sliced shallot

  .5 cup chopped apple

  2 chopped celery stalks

  1 tbsp chopped dill

  1 tbsp chopped parsley

  .5 cup olive oil

  additional salt & pepper to taste

INSTRUCTIONS

  • Add chicken breasts, bone broth, garlic powder, salt and pepper to instant pot
  • Seal lid and pressure cook for 10 minutes
  • While chicken cooks, whisk together vinegar, mustards, lemon juice, honey and olive oil (added last and gradually while whisking to emulsify)
  • Thinly slice shallots and add to dressing while you chop remaining ingredients (neutralizes the shallots)
  • Once chicken is finished cooking, carefully release pressure
  • Remove breasts from pot and shred with two forks
  • In a bowl, combine shredded chicken, chopped apples, celery and herbs and toss with dressing to combine
  • Garnish with freshly cracked pepper and salt to taste
— Ivey Leidy
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