Sonoma Chicken Salad
This Sonoma Chicken Salad is a quick, creamy and flavorful pressure cooker recipe combining tender chicken with sweet grapes and crunchy celery, perfect for a fresh and satisfying meal.
Ingredients
Main ingredients
- 5 cups shredded or chopped cooked chicken You can use rotisserie or leftovers
- ½ cup mayonnaise I use Primal Kitchen avocado oil mayo
- 2 tablespoons apple cider vinegar adds perfect zing
- 2 tablespoons honey for a touch of sweetness
- 1 tablespoon poppy seeds adds crunch and fun texture
- salt and pepper to taste
- 1 cup red grapes chopped in half
- 1 cup celery chopped
Instructions
Instructions
- Make sure sealing ring is in place on pressure cooker.
- Add chicken to pot with a bit of broth or water, then lock lid and set to high pressure for 8 minutes.
- After cooking, do a natural release to keep chicken juicy and tender.
- Transfer chicken out to cool before shredding or chopping.
- In a big bowl, mix mayo, apple cider vinegar, honey, and poppy seeds; fold in chicken, grapes, celery, season with salt and pepper, then chill for at least one hour.
Notes
Serve chilled for best flavor. Use pre-cooked rotisserie chicken to skip pressure cooking. Substitute grapes with dried cranberries if desired.