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2 people

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2 People

INGREDIENTS

  • 1 Chicken breasts
  • 0.33 cup chicken bone broth (or chicken broth)
  • 0.33 tsp garlic powder
  • 0.17 tsp sea salt
  • 0.08 tsp black pepper
  • 0.67 tbsp white wine vinegar
  • 0.33 tbsp Dijon mustard
  • 0.33 tbsp stone ground grainy mustard
  • 0.33 tsp honey
  • 0.33 tsp lemon juice
  • 0.33 thinly sliced shallot
  • 0.17 cup chopped apple
  • 0.67 chopped celery stalks
  • 0.33 tbsp chopped dill
  • 0.33 tbsp chopped parsley
  • 0.08 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
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