Healthy Marry Me Chicken Salad Made Easy in Your Pressure Cooker
This healthy chicken salad uses a pressure cooker to lock in juicy flavors, combining tangy sun-dried tomatoes with creamy Greek yogurt and fresh basil for a refreshing, protein-packed meal perfect for any day.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breast the star protein soaking in flavors
- 1 ¼ cups full-fat plain Greek yogurt or skyr creamy but healthy twist on dressing
- ⅓ cup chopped sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil
- ½ tablespoon dijon mustard
- ½ tablespoon honey or maple syrup
- ½ teaspoon garlic powder
- juice from ½ lemon lemon juice
- 1 cup chickpeas adds heartiness and texture without being heavy
- ½ cup finely diced celery crunch for days
- ¼ cup finely diced red onion crunch for days
- ⅓ cup toasted pine nuts little nuggets of nutty goodness
- ⅓ cup shaved parmesan cheese optional, a touch of umami
- 3 tablespoon fresh chopped basil fresh herb punch to bring it all together
Instructions
Instructions
- Bring a medium pot with lid filled with water to a boil on your stove or multipot. Ensure broth depth covers the chicken when added.
- Add chicken breasts carefully. Lock lid and set pressure cooker to high pressure. Wait for float valve to pop up, then cook for 10 minutes.
- Perform a quick release by carefully turning valve to vent and releasing steam quickly to prevent drying out chicken.
- Remove chicken and set aside to cool. When warm, shred using two forks or a hand mixer at low speed in a medium bowl.
- Toss shredded chicken with chickpeas, celery, onions, sun-dried tomatoes, toasted pine nuts, and fresh basil in a large bowl using a spatula.
- Whisk Greek yogurt, sun-dried tomato oil, Dijon mustard, honey, garlic powder, and lemon juice in a small bowl to make dressing.
- Pour dressing over salad and toss gently to coat. Serve immediately or chill for later.
- Enjoy your vibrant chicken salad fresh or chilled.
Notes
For shortcuts, use jarred chopped sun-dried tomatoes and their oil, canned chickpeas, and hand mixer for shredding. Leftovers keep 3 days refrigerated; freezing may affect texture.