Instant Pot® Chicken Salad with Strawberries, Feta, & Pecans
Quick Lunch or Dinner Option of a chicken salad
Course: Main Course
Keyword: chicken salad, feta, pecans, strawberry
2T.extra virgin olive oil
1lb.bonelessskinless chicken breasts
Sea salt & black pepperto taste
½c.chicken broth or water
5c.mixed salad greens
2oz.Feta cheesecut into bite-sized pieces
¼c.extra virgin olive oil
½T.fresh lemon juice
Optional: 1 t. honey
Add olive oil to Instant Pot® and select the Sauté function.
Season chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
Set to high and once the display reads “hot,” add chicken breasts.
Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot® and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
Add the metal trivet that comes with the Instant Pot® and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 8 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid.
Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
Remove chicken from Instant Pot® and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
Arrange mixed salad greens on a platter and top with the shredded chicken, sliced strawberries, Feta cheese, and pecans.
Feta cheese and pecans
Drizzle the balsamic dressing on top and serve immediately. Enjoy!