SERVES: 2
SERVING SIZE: 2 CUPS LETTUCE WITH 1⁄2 CUP CHICKEN SALAD
PREP: 5 MINUTES
PRESSURE: 8 MINUTES
TOTAL: 13 MINUTES
SETTING: PRESSURE COOK
RELEASE: QUICK
Creamy Dijon mustard and tender chicken make this low-carb keto chicken salad a flavorful, quick, and easy keto recipe. It’s a snap to prepare shredded chicken in the Instant Pot!
2⁄3 cup chicken broth
1⁄2lb (225g) boneless, skinless chicken breast tenders
1⁄2 tsp fine grind sea salt
1 celery stalk, minced
1⁄2 green onion, thinly sliced
1⁄2 tbsp balsamic vinegar
2 tbsp Dijon mustard
11⁄2 tbsp mayonnaise
1 tbsp finely chopped flat-leaf parsley
1⁄4 tsp ground black pepper
4 cups spring lettuce mix
2 tsp finely chopped chives
1 Add the chicken broth to the pot. Season the chicken breast tenders with the sea salt and add to the pot.
2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.
3 Open the lid. Using tongs, transfer the chicken to a cutting board and use two forks to shred the chicken. Transfer the shredded chicken to a large bowl.
4 To the bowl with the chicken, add the celery, green onion, balsamic vinegar, Dijon mustard, mayonnaise, parsley, and black pepper. Mix until well combined.
5 Add 2 cups spring lettuce mix to 2 serving plates each. Top each salad with 1⁄2 cup of the chicken salad and sprinkle 1 teaspoon chives over top of each salad. Serve promptly.
tip If using frozen chicken breast tenders in this recipe, increase the pressure cooking time to 12 minutes.
CALORIES: 208 FAT: 6g NET CARBS: 1g PROTEIN: 30g