Artichoke Chicken Salad
Main Course, Salad, Snack
white meat chicken - shredded (2-3 chicken breasts cooked)
12 ounce jar
artichoke hearts in water (not in marinated) - drained and roughly chopped
capers - chopped
red onion - minced
fresh lemon juice
fresh cracked pepper
fresh parsley - chopped
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.
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.
Recipe from Donya Mullins |
A Southern Soul