SERVES: 2
SERVING SIZE: 2 LETTUCE CUPS
PREP: 4 MINUTES
PRESSURE: 6 MINUTES
TOTAL: 20 MINUTES
SETTING: PRESSURE COOK
RELEASE: NATURAL/QUICK
This creamy chicken salad is extremely low in carbs and features a tangy buffalo sauce, Gorgonzola cheese, and fresh, crunchy bits of celery. It’s satisfying, full of flavor, and all tucked inside a lettuce cup.
1 cup chicken broth
1⁄4 tsp fine grind sea salt
1⁄8 tsp ground black pepper
1⁄2lb (???g) boneless, skinless chicken thighs
3 tbsp mayonnaise
21⁄2 tbsp unsalted butter, melted
1⁄3 cup hot pepper sauce
1⁄4 tsp garlic powder
1⁄4 tsp celery seed
1 medium celery stalk, minced
4 large butter lettuce leaves
2 tbsp crumbled Gorgonzola cheese
1 Add the chicken broth to the inner pot and season with the salt and pepper. Add the the chicken thighs 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 6 minutes.
3 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
4 Open the lid and transfer the cooked chicken to a cutting board. Using forks, shred the chicken and then transfer to a large bowl.
5 To the bowl with the chicken, add the mayonnaise, melted butter, hot pepper sauce, garlic powder, celery seed, and celery. Mix well to combine.
6 Arrange the lettuce cups on a large platter. Fill each cup with equal amounts of the buffalo chicken salad and sprinkle 1⁄2 tbsp Gorgonzola over top of each cup. Serve promptly.
tip Romaine lettuce hearts can be substituted for the butter lettuce leaves.
CALORIES: 430 FAT: 35g NET CARBS: 1g PROTEIN: 24g