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–+ servings

Strawberry Shredded Chicken Salad

This is a perfect salad to meal prep as a healthy lunch option for your busy work week! It's sugar-free, low cal and AIP, Paleo, Whole30 & Top 8 friendly.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course, Salad
Servings 4 lunches
Calories 197 kcal

Ingredients
  

Instant Pot Shredded Chicken + Broth Dressing

  • 1 lb thawed chicken breasts
  • ⅔ cup water
  • ½ cup coconut aminos
  • ¼ cup red wine vinegar
  • 1 teaspoon salt

Salad

  • 10 oz mixed greens (spinach/arugula/swiss chard/etc)
  • ¾ cup strawberries
  • ⅓ cup radishes
  • ½ cup shredded carrots
  • ¼ cup green onion
  • ¼ cup cilantro

Instructions
 

  • 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.
  • Add rinsed lettuce leaves to a large mixing bowl.
  • Chop the remaining salad ingredients and add to the top.
  • 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.
  • Store the broth in a mason jar with a tight lid. Store the salad with a secure top or saran wrap and keep in the fridge or individually portion out into separate tupperware. Enjoy within 3-4 days of making.

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.

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 13gProtein: 27gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 1467mgPotassium: 958mgFiber: 3gSugar: 3gVitamin A: 9487IUVitamin C: 41mgCalcium: 95mgIron: 3mg
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