The perfect prep-ahead lunch we love to serve this chicken salad in lettuce cups but it’s also delicious between two slices of Dave’s Killer Bread + juicy tomato.
Instant Pot Chicken Salad with Lettuce Cups AHP 635
3 – Stalk(s) Celery
1 – Green Grapes
1 – Bunch(s) Green Onions
1 – 6oz Package(s) 2% Greek Yogurt
1 – (about 1 lb) Package(s) of Two Chicken Breasts
1 – Medium Lemon
1 – Head(s) Butterhead Lettuce
1 – .25oz Package(s) Thyme
This recipe is best prepped in advance just wait to assemble the lettuce cups until just before serving. If you don’t have an instant pot, bring the chicken to a boil in the liquid and cook for 10 minutes (or until cooked through) let sit in the liquid for 10 minutes before shredding.
>30 min total, 15 min active
Dice the chicken and add it to an instant pot, season with Celtic salt and red pepper flakes. Add 1 cup of water and 1/2 a veggie stock cube. Turn the valve on your instant pot to sealing and on manual mode, cook for 10 minutes. Open the lid and let cool, shred the chicken and put it back into the liquid.
While the chicken is cooking whisk together the yogurt, lemon juice, 6 sprigs of thyme, 1 tbsp mustard and season with Celtic salt and black pepper.
Finely chop 1/2 bunch of green onions, the celery, and halve the grapes. Toss into the bowl with the yogurt.
Add the chicken in and stir to combine. Pop into the refrigerator for at least an hour to let all of the flavors come together. Taste and adjust seasonings.