Among other things, May is National Salad Month, National Strawberry Month, and National Vinegar Month. And this recipe fits the bill on all three!
Since it’s starting to warm up outside, this delicious strawberry, chicken, and pecan salad makes a cool, refreshing meal. And it includes it’s own homemade dressing recipe.
Ingredients
Salad Ingredients
- 2 Tbsp Olive Oil Extra Virgin
- 1 Lb Chicken Breasts Boneless, Skinless
- 1/2 tsp Garlic Powder
- To Taste Sea Salt and Pepper
- 1/2 Cup Chicken Broth or Water
- 5 Cups Salad Greens Mixed Greens
- 1/2 Pint Strawberries Fresh, Sliced
- 2 Oz Feta Cheese Cut into Bite-sized Pieces
- 3 Oz Pecan Halves
Dressing Ingredients
- 1/4 Cup Olive Oil Extra Virgin
- 2 Tbsp Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1/2 Tbsp Fresh Lemon Juice
- 1/4 tsp Garlic Powder
- Pinch Sea Salt
- 1 tsp Honey Optional
Servings: Servings
Instructions
- Add the 2 Tbsp of olive oil to your Instant Pot and select the Sauté function. Set to high.
- Season chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
- When the Instant Pot display reads “hot,” add chicken breasts.
- 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.
- DRESSING: 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.
- NOTE: You can reserve the cooking liquid from the pot to use in other recipes or freeze it 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!
Cook's Notes
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