Instant Pot Chicken Salad with Honey Mustard Vinaigrette
User Reviews
5
2 reviews
Excellent
-
Total Time
25 mins
-
Servings
2
-
Calories
407 kcal
-
Course
Salad
-
Cuisine
American, International
Instant Pot Chicken Salad with Honey Mustard Vinaigrette
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5 mins prep to make this refreshing Instant Pot Chicken Salad with Homemade Honey Mustard Vinaigrette. Imagine moist, juicy, and tender chicken breast drizzled with a flavorful homemade dressing. Quick, healthy & light meal that's very easy to eat!
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Ingredients
Chicken Breast
- One, 300 grams (⅔ lbs) chicken breast boneless, skinless
- 1 cup (250 ml) water cold
Brine
- 2 cups (500 ml) water cold
- 30 grams salt
Honey Mustard Vinaigrette Salad Dressing
- 3 cloves garlic , finely minced
- A pinch kosher salt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
Salad
- field greens
- grape tomatoes , cut in half
Instructions
- Optional Quick Brining Step: Place 30g of salt and 2 cups of cold water in a small mixing bowl and mix well. Place chicken breast in the mixture and place it in fridge for 45 minutes (See Notes).
- Pressure Cook Chicken Breast: Pour 1 cup of cold water in Instant Pot. Place the chicken breast on top of a steamer rack. Close the lid and Pressure Cook at High Pressure for 5 minutes + Full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
- Create Vinaigrette Salad Dressing: While the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar in a small mixing bowl. Pour in 3 tbsp extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
- Slice Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top.
- Serve: This dish can be served cold or warm. Enjoy!
Equipments used:
Notes
- Make Ahead: you can make this ahead of time and put it in the fridge for a healthy breakfast or light lunch.
- For Extra Moist Chicken Breast: the optional quick brining step will increase the moisture level by roughly 0.8% - 1.1%.
- Check Temperature: If the chicken breast's internal temperature is slightly below 161°F – 163°F, quickly place them back into the pressure cooker. Close the lid and let it cook in the remaining heat for additional 2 - 5 minutes. Avoid pressure cooking it again unless the internal temperature is too low.
- *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
11g
(4%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Cholesterol
96mg
(32%)
Sodium
262mg
(11%)
Potassium
573mg
(12%)
Sugar
9g
(18%)
Vitamin A
45IU
(1%)
Vitamin C
3.2mg
(4%)
Calcium
16mg
(2%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 262mg | 11% |
| Potassium | 573mg | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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