Celebrate National Strawberry Month with an Instant Pot Chicken Salad flavored with strawberries, feta, and pecans!
Instant Pot Chicken Salad with Strawberries, Feta, & Pecans
Warmer temperatures bring cravings for flavorful salads including fruit and Balsamic dressing. I love the variety of sweetness of strawberries paired with greens and the crunch of the pecans. Because of the salty, tangy flavor, feta is the best choice for this salad!
Healthy Benefits of Strawberries & Pecans
Both strawberries and pecans are heart-healthy!
They both also help improve your complexion.
Pecans are packed with fiber and help promote digestion.
Inflammation reduction is a benefit of both strawberries and pecans.
Want to promote hair growth? Eat both!
Salad Ingredients:
2 tablespoon extra virgin olive oil
1 pound boneless, skinless chicken breasts
½ teaspoon garlic powder
Sea salt & black pepper, to taste
½ cup chicken broth or water
5 cups mixed salad greens
½ pint fresh strawberries, sliced
2 ounces Feta cheese, cut into bite-sized pieces
3 ounces pecan halves
Dressing Ingredients:
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
½ tablespoon fresh lemon juice
¼ teaspoon garlic powder
Pinch sea salt
Optional: 1 teaspoon honey
Instructions:
Add olive oil to Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add chicken breasts. Season chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
Add the metal trivet that comes with the Instant Pot and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 8 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid. Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
Remove chicken from Instant Pot and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
Arrange mixed salad greens on a platter and top with the shredded chicken, sliced strawberries, Feta cheese, and pecans. Drizzle the balsamic dressing on top and serve immediately. Enjoy!
Instant Pot Chicken Salad with Strawberries, Feta, & Pecans
Who knew that healthy could taste so good? This salad is sweet and tangy!
Ingredients
Salad Ingredients:
- 2 tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Sea salt & black pepper, to taste
- ½ cup chicken broth or water
- 5 cups mixed salad greens
- ½ pint fresh strawberries, sliced
- 2 ounces Feta cheese, cut into bite-sized pieces
- 3 ounces pecan halves
Dressing Ingredients:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- Pinch sea salt
- Optional: 1 teaspoon honey
Instructions
Add olive oil to Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add chicken breasts. Season chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
Add the metal trivet that comes with the Instant Pot and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 8 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid. Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
Remove chicken from Instant Pot and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
Arrange mixed salad greens on a platter and top with the shredded chicken, sliced strawberries, Feta cheese, and pecans. Drizzle the balsamic dressing on top and serve immediately. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 73mgSodium: 326mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 27g
This data was provided and calculated by Nutritionix on 5/10/2020
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Warmer weather begs for lighter fare. This looks so refreshing! Thanks for sharing!
Looks good! Since I found I have iron deficient with anemia I been trying to find recipes.
This looks so yummy.