Chicken salad is a great clean eating recipe to meal prep for lunches! I make a big batch of it and my husband and I will eat it for lunch (or snacks!) all week long. I love the surprise sweetness of the dried cranberries in it. I also love the versatility of chicken salad - you can put it in a lettuce wrap, make it into a sandwich, top a salad with a scoop, or even just eat it straight out of the bowl. This is my third (I think?) recipe where I’ve made shredded chicken using my Instant Pot and, if you couldn’t tell, I’m in love. It’s an effortless way to make moist, delicious shredded chicken! (Sorry if you hate the word “moist”!)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 lb boneless skinless organic chicken breast
1/4 cup water
1/2 white onion, finely diced
6 stalks of organic celery, finely diced
3/4 cup of dried cranberries, no sugar added
1 cup of avocado oil mayo
1 tsp garlic powder
Sea salt & black pepper, to taste
Place the chicken breast in your Instant Pot with 1/4 cup of water. Close and lock the lid, set the top to seal. Manually set the Instant Pot: select high pressure and set the timer for 20 minutes. (Don’t forget to allow for 10 to 15 minutes for pressure to build before your timer begins. I always forget about this and think it’s not working!)
While the chicken is cooking, dice up your celery and onion.
When the timer on the Instant Pot goes off, release the steam from the top. When it’s finished, unlock and open the lid. Allow the chicken to cool a bit, then remove it and place it in a large mixing bowl.
Use a Pampered Chef Mix N Chop (my fave kitchen tool) to shred the meat. Add mayonnaise, celery, onion, dried cranberries, garlic powder, salt & pepper; stir to combine.
Store in an airtight container in your fridge for 3-4 days. Serve on rolls, lettuce wraps, or eat it right out of the bowl!
P.S. You could always bake your chicken and shred it with a fork, but using the Instant Pot is so much easier. I do it for all of my shredded chicken recipes, like my Instant Pot Chicken Curry or my Buffalo Chicken Meal Prep!
Makes approx. 5 servings (3/4 cup of shredded chicken per serving)
Portion Fix Containers: 1 red, 1/2 green, 1/2 purple, 2 tsp.