Copycat Napa Almond Chicken Salad in Your Pressure Cooker
This copycat recipe shows you how to make a fresh, creamy, and tangy almond chicken salad quickly with the help of a pressure cooker. Loaded with crunchy almonds, sweet grapes, and flavorful herbs, it’s perfect for a light lunch or dinner.
Ingredients
Almond Chicken Salad Ingredients
- 1 rotisserie chicken, bones removed and chopped
- ½ cup unsalted almonds thinly sliced
- ½ cup seedless red grapes quartered
- ⅓ cup red onion diced
- 3-4 stalks celery diced
- ½ cup Greek low fat yogurt
- ¼ cup mayonnaise
- ½ medium-sized lemon freshly squeezed juice
- 1 tablespoon honey
- 1 ½ teaspoon apple cider vinegar
- ½ teaspoon onion powder
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- to taste fresh ground pepper
- 1 loaf sourdough bread
- 1 bag greens like spinach and arugula
- 2-4 medium tomatoes sliced
- 2 avocados sliced
Instructions
Instructions
- Pop the rotisserie chicken bones out and chop up the meat nice and bite-sized. No big chunks, you want that tender pull feel when you eat later.
- Toss together the chicken, almonds, grapes, red onion, and celery in a large bowl. Mix it up but keep it gentle so almonds stay crunchy.
- In a separate bowl, whisk the Greek yogurt, mayo, lemon juice, honey, and apple cider vinegar until you see a smooth dressing.
- Pour that dressing right over your chicken mix. Fold it in gently like you’re tucking in a kid. Make sure everything’s coated but not mushy.
- Pop the salad in the fridge for at least 30 minutes, let those flavors get married.
- Get your sourdough bread toasted till it’s just lightly browned. Grab your greens, tomatoes, and avocado slices ready for the topping.
- Lay down the greens on toast, add tomato and avocado, then mound on your chicken salad. Easy, fresh, perfect for lunch or light dinner. Enjoy the quick release feeling of finishing up a great meal.