NEW YEAR, NEW YOU- SHOP IVEY'S MUST HAVES FOR 2025 NOW
NEW YEAR, NEW YOU- SHOP IVEY'S MUST HAVES FOR 2025 NOW
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1

2 people

20
3
2 People

INGREDIENTS

  • 1 chicken breasts
  • 0.5 cups bone broth or chicken broth
  • 0.33 tsp garlic salt
  • 0.17 tsp ground black pepper
  • 0.67 celery stalks
  • 0.08 cup chopped walnuts
  • 0.08 cup sliced grapes
  • 0.08 cup chopped parsley
  • 0.33 small thinly sliced shallot
  • 0.67 tbsp lemon juice
  • 0.33 tbsp Dijon mustard
  • 0.08 cup olive oil
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INSTRUCTIONS

  • Add chicken breasts, broth, garlic salt and pepper to the instant pot
  • Pressure cook for ten minutes
  • Release pressure and shred chicken using two forks and place in a large mixing bowl
  • While shredded chicken cools, chop celery, shallot, grapes, walnuts and parsley and add to bowl
  • In a separate bowl whisk together lemon juice and mustard adding in olive oil last and gradually to emulsify
  • Toss dressing with chicken salad ingredients until evenly coated
  • Enjoy right away or transfer to fridge
Filed in: appetizers
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