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–+ servings

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine Italian
Servings 6

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!