Sams Instant Pot Chicken Salad Recipes
INSTANT POT WINTER CHICKEN PANZANELLA SALAD
The rich flavors of the cooking liquid are soaked into toasted bread cubes, which get tossed with winter's best greens for a quick weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toss the bread cubes with 2 tablespoons schmaltz, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on a baking sheet and bake until deep golden and crispy, 10 to 12 minutes. Transfer to a large bowl and set aside. Place the pancetta on the same baking sheet and bake until crispy, 2 to 3 minutes. Transfer to a paper-towel lined plate and let cool, about 5 minutes. Crumble the pancetta and set aside.
- Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and wait for it to say "hot" (this should take about 4 minutes). Add the butter and the remaining 2 tablespoons schmaltz and stir until the butter melts, about 1 minute. Add the chard stems and the leeks and cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Stir in the wine, thyme, 1/2 teaspoon salt and a few grinds of pepper. Turn the machine off and add the chicken breasts.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 6 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and shred. Add the chard leaves to the pot and stir constantly until wilted, 1 to 2 minutes. Fold in the bread cubes and the shredded chicken and stir until well combined. Serve in bowls with the pancetta on top and lemon wedges on the side.
SAM'S INSTANT POT® CHICKEN SALAD
This is a low-sodium, low-acid, IC-friendly chicken salad recipe that tastes great and is made in an Instant Pot®. I created this recipe for my husband who has a number of dietary restrictions and it turned out so well I thought I'd share. You can optionally add the dried cherries, cranberries or chopped green grapes mentioned in the last step. If you have IC, you should skip this step or make sure you are using something that works with your condition. In my opinion, green grapes taste the best, but they might not work if you suffer from IC. Serve cold between slices of potato bread, perhaps with some green leaf lettuce and sliced fresh tomato.
Provided by mattycakes
Categories Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Pound chicken with a meat tenderizer to reduce any gristle, then cut into 1/2-inch pieces, discarding any pieces with excessive fat or gristle.
- Add chicken pieces to a multi-functional pressure cooker (such as Instant Pot®) and pour enough chicken broth on top to just submerge the chicken. Close and lock the lid. Select the meat or stew setting according to manufacturer's instructions; set timer for 45 minutes, disabling "keep warm" function. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Broth and chicken should have reached a temperature of about 190 to 203 degrees F(87 to 95 degrees C).
- Use a heat-safe plastic cooking spoon to shred the chicken directly in the pot, breaking up larger pieces. If the chicken does not shred, heat again for 15 minutes with the same settings, adding additional chicken broth to submerge the chicken.
- Empty contents of the pot into a strainer, allowing the broth to drain away. Transfer shredded chicken to a large bowl. Add 1 cup mayonnaise and mix in with a metal spoon. Add more mayonnaise until you reach the desired consistency. Mix in onions and dried cherries. Season with potassium salt and pepper. Refrigerate for 1 to 2 hours before serving.
Nutrition Facts : Calories 559.5 calories, Carbohydrate 5.8 g, Cholesterol 88.1 mg, Fat 48 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 7.7 g, Sodium 452.3 mg, Sugar 3.3 g
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