Salpicão de Frango - Brazilian Chicken Salad

1. Season the chicken breasts with some salt and pepper, and set aside.
2. Then, heat up the olive oil using the ‘saute’ function of your instant pot.
3. When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
4. Add the chicken, and brown both sides – about a minute per side.
5. Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
6. After 25 mins, safely release the pressure, turn off and open the pan when you are able.
7. Using a wooden spoon, “smash” the cooked chicken to shred it.
8. Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
9. While the chicken cools, add the veggies to a large bowl, set aside.
10. Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
11. Combine the cooled chicken with the veggies and dress with the mayo mixture.
12. Serve with salad greens topped with potato sticks or chips for crunch.

Bom Apetite!!