Recipe
Spring Chopped Salad w/ Italian Dressing
My Spring Chopped Salad is packed with Mediterranean flavor and topped with a complimentary Italian dressing! This recipe was inspired by a delicious dinner shared recently with a friend at a restaurant in Denver called Coperta.
Equipment
- Instant Pot This is needed to make the shredded chicken.
Ingredients
Instant Pot Shredded Chicken
- 1 lb thawed chicken breasts
- ⅓ cup water
- ¼ cup coconut aminos
- ½ teaspoon salt
Spring Chopped Salad
- 1 lb Instant Pot shredded chicken
- 6 cups spinach
- 2 cups arugula
- ¾ cup rinsed garbanzo beans (~half of a 15.5 oz can)
- ¾ cup chopped celery
- ⅓ cup chopped Castelvetrano olives
- ⅓ cup sliced mozzarella balls
- ¼ cup chopped spring onion
- ¼ cup chopped fresh basil
Italian Dressing
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Instant Pot Shredded Chicken
- 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.
- 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).
- The Instant Pot will come to pressure (~10 min) and then will start counting down the cook time you set.
- When it beeps, carefully turn the steam valve to venting. Let the steam release and the pin drop. Then, slowly twist open the lid.
- 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.
- 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.
Spring Chopped Salad + Dressing
- Once the shredded chicken has cooled, combine all of the salad ingredients in a large bowl and toss together well. Combine dressing ingredients in a mason jar, close the lid tightly, and shake well. Serve salad in individual bowls and pour shaken dressing on top.
Notes
- 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.
- You can store the dressing with the lid on tight in a dark, cool place for up to two weeks. No need to refrigerate.
Tried this recipe?Let us know how it was!
