Strawberry Shredded Chicken Salad

I’ve always been a salad lover, even as a kid. It’s one of my absolute favorite things to eat for lunch. The secret to meal prepping a big salad ahead of time is really the ingredients. Don’t choose ones that will go bad quickly, such as avocados. This recipe uses shredded chicken that is prepped in an Instant Pot, and the leftover broth is what is used for the dressing. It’s a deliciously simple, AIP, Paleo, Whole30 & Top 8 friendly lunch option that stays good in the fridge for 3-4 days!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Recipe

Ingredients

Instant Pot Shredded Chicken + Broth Dressing

• 1 lb chicken breasts
• Water
• Coconut aminos
• Red Wine Vinegar
• Salt

Salad

• Mixed greens (spinach/arugula/swiss chard/etc)
• Strawberries
• Radishes
• Carrots
• Green onion
• Cilantro

See recipe card for quantities.

Instructions

1. Combine the broth ingredients in an Instant Pot and add the chicken breasts. Seal the lid and turn the steam valve to the sealing position.
2. Set the Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your thawed chicken breasts. Do 8 minutes for 8 oz (small), 10 minutes for 10 oz (medium) or 12 minutes for 12 oz (large).
3. The Instant Pot will come to pressure (~10 min) and then will start counting down the cook time you set.
4. When it beeps, carefully turn the steam valve to venting. Let the steam release and the pin drop. Then, slowly twist open the lid.
5. Use a meat thermometer to check the chicken is at least 165F. If the temperature is lower, finish cooking using the Instant Pot’s saute mode.
6. Once the chicken is done, unplug the Instant Pot & remove the chicken to a clean cutting board. Using meat shredders or forks, shred the chicken, then add it back into the Instant Pot to marinate in the juices.
7. Add rinsed lettuce leaves to a large mixing bowl.
8. Chop the remaining salad ingredients and add to the top.
9. Once the chicken has cooled, strain it over a liquid measuring bowl to conserve the broth for use as a salad dressing. Add the drained shredded chicken to the salad.
10. Store the salad with a secure top or saran wrap and keep in the fridge or individually portion out into separate tupperware. Store the broth in a mason jar with a tight lid. Enjoy both salad & broth within 3-4 days of making.

Hint: If all you have are frozen chicken breasts, don’t fret! Simply add 3 minutes to the cooking times listed in step 2. Add a bit more if they’re stuck together. You will also want to set a timer for 10 minutes after the beep before turning the valve to the venting position.

Substitutions

For those of you who prefer a bit more sweetness in your dressing, you can easily add in honey. Be mindful that by doing this you will make the recipe not compliant with Whole30, however!

• ¼ cup honey – instead of red wine vinegar. This gives the broth a sweet taste that is quite delightful.
• 2 tablespoon honey + 2 tablespoon red wine vinegar – I really enjoy this combo as it balances the tart and sweet nicely.
• 1 tablespoon honey/RWV + 3 tablespoon RWV/honey – Play around with however your taste buds prefer! There is no right or wrong.

Equipment

You will need an Instant Pot to make the recipe as written.

Storage

Store the salad with a secure top or saran wrap and keep in the fridge or individually portion out into separate tupperware, if desired. Stays good for 4-5 days.

These ingredients don’t stand up well to freezing.

Recipe