Artichoke Chicken Salad
Servings: 4
Calories: 532kcal
Ingredients
- 4 cups white meat chicken - shredded (2-3 chicken breasts cooked)
- 1 12 ounce jar artichoke hearts in water (not in marinated) - drained and roughly chopped
- 2 tablespoons capers - chopped
- ½ cup red onion - minced
- ½ cup mayonnaise
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon Kosher salt
- ¼ teaspoon fresh cracked pepper
- ¼ cup fresh parsley - chopped
Instructions
Instant Pot Fresh or Thawed Chicken Breasts
- Place chicken breasts in Instant Pot. Add one cup of water or chicken stock. Sprinkle on salt and pepper to season chicken.
- Set pressure cooker to 6 minutes, high pressure and set valve to seal.
- Once the timer goes off, let pressure release naturally for 5 minutes then do a quick release. Carefully remove lid, remove chicken breasts and let rest for 5 minutes.
Chicken Salad
- Place shredded chicken, artichokes, capers and onion in a large bowl. Set aside.
- In a small bowl, add mayonnaise, lemon zest and lemon juice. Whisk together until smooth. Pour over chicken salad ingredients. Mix to combine.
- Sprinkle on parsley, salt and pepper and toss gently. Serve immediately.
- **Chicken salad will keep in refrigerator for 3-5 days in a covered container.
Nutrition
Calories: 532kcal | Carbohydrates: 8g | Protein: 37g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1301mg | Potassium: 396mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 31mg | Calcium: 50mg | Iron: 3mg