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Instant Pot Kale and Cabbage Chicken Bacon Salad
Ingredients
  • 1 tablespoon 1 teaspoon extra virgin olive oil
  • 4 strips nitrate free bacon, diced
  • 1 medium yellow onion, slice thinly
  • 1 ¼ teaspoon fine sea salt
  • 1 pound boneless skinless chicken breasts, cut into 1 ½ inch cubes
  • ½ teaspoon fine ground black pepper
  • ¼ cup low sodium chicken stock or water
  • 4 cups chopped kale
  • 2 cups shredded purple cabbage
  • subheading: Tangy Mustard Vinaigrette:
  • ¼ cup leftover chicken pan juices
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon 100% pure maple syrup
  • 1 tablespoon dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fine ground black pepper
Steps
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