Chicken Salad with Apples Pressure Cooker Recipe
This easy and fresh chicken salad with apples is made perfectly juicy using a pressure cooker. A creamy dressing with maple syrup, Dijon mustard, and dill balances the crisp apples, crunchy walnuts, and sharp cheddar cheese for a delightful meal prep or light lunch option.
Ingredients
Ingredients
- 2 tablespoons Mayonnaise for creamy base
- 1 tablespoon Maple syrup adds sweet touch
- 1 teaspoon Dijon mustard gives subtle kick
- 0.5 teaspoon Dried dill fresh, herby pop
- to taste Salt and pepper season to taste
- 1 cup Chopped precooked chicken pressure cooked for juiciness
- 1 cup Peeled, cored & chopped apple crisp sweetness and crunch
- 0.5 cup Chopped walnuts adds texture
- 0.5 cup Shredded white cheddar cheese rounds out flavour
Instructions
Instructions
- First, set up your pressure cooker and put in the chopped precooked chicken. Add a splash of water or broth just enough to create steam, but don’t flood it. Lock the lid with sealing ring snug, then set on high pressure.
- Let the cooker build pressure, then allow a slow release naturally for about 10 minutes to keep chicken tender. Perform a quick release afterwards to open lid carefully.
- In a large bowl, mix mayonnaise, maple syrup, Dijon mustard, dried dill, salt, and pepper until smooth and glossy.
- Add warm chicken, chopped apples, walnuts, and shredded cheddar to the dressing. Gently toss to coat evenly without mushing ingredients. Chill in fridge for 30 minutes before serving with optional additional salt or pepper.
Notes
Store leftover chicken salad in airtight container in fridge for 3 to 4 days. Add fresh apples before serving to keep crispness. Salad can be frozen but cheese texture may alter upon thawing.