Servings: 2 Each

Chicken: subheading: Chicken:
2 pounds boneless skinless chicken breasts, fresh or frozen 2 pounds boneless skinless chicken breasts, fresh or frozen
1 teaspoon fine sea salt 1 teaspoon fine sea salt
¼ teaspoon ground black pepper ¼ teaspoon ground black pepper
1 cup water 1 cup water
 
Curry Chicken Salad: subheading: Curry Chicken Salad:
1 cup shredded cooked chicken 1 cup shredded cooked chicken
¼ cup thinly sliced celery ¼ cup thinly sliced celery
¼ cup thinly sliced carrots ¼ cup thinly sliced carrots
3 tablespoons Mayo 3 tablespoons Mayo
2 tablespoons roughly chopped raw cashews 2 tablespoons roughly chopped raw cashews
2 tablespoons finely chopped red onion 2 tablespoons finely chopped red onion
1 teaspoon curry powder 1 teaspoon curry powder
 
Chipotle Chicken Salad: subheading: Chipotle Chicken Salad:
1 cup shredded cooked chicken 1 cup shredded cooked chicken
¼ cup thinly sliced carrot ¼ cup thinly sliced carrot
1 chipotle pepper in adobo sauce, finely diced 1 chipotle pepper in adobo sauce, finely diced
3 tablespoons Mayo 3 tablespoons Mayo
2 tablespoons finely chopped red onion 2 tablespoons finely chopped red onion
¼ teaspoon ground cumin ¼ teaspoon ground cumin
¼ teaspoon garlic powder ¼ teaspoon garlic powder
 
Dill Chicken Salad: subheading: Dill Chicken Salad:
1 cup shredded cooked chicken 1 cup shredded cooked chicken
½ cup quartered purple grapes ½ cup quartered purple grapes
¼ cup thinly sliced celery ¼ cup thinly sliced celery
3 tablespoons Mayo 3 tablespoons Mayo
2 tablespoons finely chopped red onion 2 tablespoons finely chopped red onion
2 tablespoons slivered almonds 2 tablespoons slivered almonds
1 teaspoon dried dillweed 1 teaspoon dried dillweed
 
Honey Ginger Chicken Salad: subheading: Honey Ginger Chicken Salad:
1 cup shredded cooked chicken 1 cup shredded cooked chicken
¼ cup thinly sliced carrot ¼ cup thinly sliced carrot
¼ cup thinly sliced celery ¼ cup thinly sliced celery
3 tablespoons Mayo 3 tablespoons Mayo
2 tablespoons finely chopped red onion 2 tablespoons finely chopped red onion
1 tablespoon slivered almonds 1 tablespoon slivered almonds
1½ teaspoons coconut aminos 1½ teaspoons coconut aminos
½ teaspoon raw honey ½ teaspoon raw honey
⅛ teaspoon ground ginger ⅛ teaspoon ground ginger
⅛ teaspoon garlic powder ⅛ teaspoon garlic powder

1. In a medium bowl, season the chicken with the sea salt and black pepper.
2. Add 1 cup water to an electric pressure cooker and place the trivet inside. Carefully place the chicken breasts on the trivet. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 16 minutes.
3. When the cooker beeps to let you know it’s finished, let it naturally release pressure until the display reads LO:15. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes-it’s hot.
4. Remove chicken from the cooker and place in a medium bowl. Shred the chicken using a hand mixer or two forks. Makes 5 cups shredded chicken.
5. Assemble the salad. Using a spoon, mix all the ingredients together in a medium bowl, adding the salt and pepper to taste. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.