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Shredded Chicken Salad
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Shredded Chicken Salad (Instant Pot)

Tender juicy shredded chicken cooked in the Instant Pot makes a great addition to your salad for a quick and healthy lunch or dinner.
Course Salad
Cuisine American
Keyword instant pot salad, low-carb salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 330kcal

Equipment

  • https://amzn.to/2Xn0bJh

Ingredients

Shredded Chicken

  • 1 lbs. chicken breast
  • Pinch of salt and pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup chicken stock (or water)
  • 1 tablespoon vegetable oil

Cilantro Lime Dressing

  • 2 tablespoon cilantro leaves (finely diced)
  • 1 small garlic clove (finely minced)
  • Juice of 1/2 lime (about 1 tablespoon)
  • 2 tablespoon olive oil
  • 1 tablespoon water
  • Salt and pepper to taste (about 1/8 tsp. each is a good start)
  • pinch of red pepper flakes (optional)

Salad

  • 5 cups chopped romaine lettuce (about 10-12 leaves)
  • 1 cup halved cherry tomatoes (about 12-16 tomatoes)
  • 7 oz. drained and rinsed chickpeas (half a regular size can)
  • 1 small carrot (julienned or grated)
  • 2 scallions (diced)

Instructions

  • Season the chicken breast generously with salt, pepper, and garlic powder
  • Turn the Instant Pot to sauté and add the vegetable oil. When the oil is hot, carefully place the chicken breast into the Instant Pot and allow to cook undisturbed for 5 minutes. This will create a nice brown crust. Use tongs to carefully flip the chicken breast, cook on the other side for 5 minutes. Press cancel to stop cooking.
  • Add chicken stock or water to the Instant Pot. Cover with the lid and make sure the valve is in the “sealing” position. Set the Instant Pot to cook on manual setting at high pressure for 15 minutes. It will take about 5 minutes to come to pressure.
  • Once it is done cooking, naturally release pressure for 5 minutes, and then turn the valve to “venting” to manually release pressure (make sure your fingers are not over the red button, so you don’t burn yourself with the steam!).
  • Use two forks to shred the chicken. You can do this right in the Instant Pot to get all the delicious juices into the shredded chicken. Be careful not to burn your hands on the edges of the Instant Pot.
  • While the chicken is cooking, prepare the salad dressing: In a small bowl, combine all the ingredients and gently stir. Allow the flavors to infuse while you prepare the salad and wait for the shredded chicken to cook.
  • Prepare all the vegetables for the salad. Toss all the salad ingredients together in a large bowl, or divide between 2-4 plates. Top with warm shredded chicken. Pour the cilantro lime dressing over the salad right before serving.

Nutrition

Calories: 330kcal | Carbohydrates: 15.6g | Protein: 37.4g | Fat: 13.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 6.6g | Trans Fat: 0g | Cholesterol: 86.7mg | Sodium: 192.9mg | Potassium: 832.7mg | Fiber: 5.4g | Sugar: 4.1g | Net carbs: 10.2g