Unlocking dinner success with ease, our mouth-watering Chicken Salad recipe cooked in an Instant Pot offers a delightful balance of convenience and taste. If you’re searching for a speedy meal that’s a hit with the entire family while keeping things healthy, this is your go-to option.
My journey with this recipe began last summer when I was experimenting with quick meals to fit our busy family schedule. I remember the moment my husband took his first bite and declared it the best Chicken Salad he’d ever had. Since then, it’s become a staple, especially for school lunches and picnics in the park. This recipe instantly transports us back to those sunny afternoons filled with laughter and a full table.
Why You’ll Love This Recipe
This chicken salad is a delightful blend of flavors infused with herbs, making it stand out on any table. You’ll love its simplicity; everything gets dumped into the Instant Pot, saving you prep time without sacrificing flavor. It’s not only quick to make but also an excellent dish to prepare ahead of time, perfect for meal prep enthusiasts aiming for delicious, hassle-free lunches and dinners all week long.
Ingredients Notes
The beauty of this salad lies in its versatility. Use fresh, organic chicken breasts for the best texture and taste. If you’re out of Greek yogurt, Sour Cream can be a rich alternative. Adding a diced apple brings a crisp, sweet twist, while walnuts provide an excellent crunch. Fresh herbs like dill and parsley elevate the dish, but don’t stress if you only have dried ones—just reduce the quantity by half.
Recipe Steps
Step 1
Begin by seasoning your chicken breasts with salt, pepper, and garlic powder. Place them on the Instant Pot trivet and add a cup of water.
Step 2
Seal the Instant Pot and set to “Pressure Cook” on high for 10 minutes. Let it release naturally for 5 minutes, then perform a quick release for any remaining pressure.
Step 3
Once the chicken is cooked, remove and shred it with two forks. The texture should be just right to absorb all the dressing goodness.
Step 4
In a mixing bowl, combine the Shredded Chicken with Greek yogurt, olive oil, chopped celery, diced apple, and walnuts. Mix well until evenly coated.
Step 5
Finish by folding in freshly chopped dill and parsley. Adjust the seasoning with salt and lemon juice to taste.
Storage Options
Your leftover Chicken Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions, and when ready to enjoy, let them thaw in the fridge overnight. Reheat gently if you prefer it warm, though it’s equally delicious cold.
Variations & Substitutions
For a dairy-free version, substitute Greek yogurt with Coconut Cream. Add grapes for extra sweetness or kick things up a notch with a sprinkle of cayenne pepper. Swap out chicken for turkey if you want a leaner meat, or use quinoa for a vegetarian version with great protein content.
Frequently Asked Questions
Can this Chicken Salad be made ahead of time? Yes, this chicken salad is ideal for making in advance. It actually tastes better the next day as the flavors meld together beautifully in the fridge, giving you a quick go-to meal on busy days.
What can I serve with this dish? This chicken salad can be a complete meal on its own, served over a bed of mixed greens. Alternatively, enjoy it in a sandwich or wrap, or serve alongside fresh veggies for a low-carb option. It’s also delicious as a filling in lettuce cups for a light appetizer.
Can I use a slow cooker instead of an Instant Pot? Absolutely! If you prefer using a slow cooker, cook the seasoned chicken breasts on low for 4-6 hours. The result will be just as flavorful, though the texture might differ slightly. Ensure to shred the chicken only after it’s fully cooked.
