August 17, 2024

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

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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