Artichoke & Almond Chicken Salad on Toasted Sourdough - Instant Pot

INSTANT-POT_ARTICHOKE-ALMOND-CHICKEN-SALAD
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Serves: 4
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Prep Time: 15 min.
Cook Time: 15 min.
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Dietary Preferences:

Low-Sugar

Ingredients

For the chicken:

2 thick chicken breasts

1 tsp kosher salt

1 T extra virgin olive oil

 

For the dressing:

½ cup greek yogurt

1 T red wine vinegar

1 T extra virgin olive oil

1 tsp dijon mustard

1 tsp finely chopped shallot

1 tsp kosher salt

20 turns fresh cracked pepper

Zest of ½ a lemon

1 T finely chopped parsley

 

4 Ocean Mist Farms fresh artichoke hearts, cleaned and quartered

½ cup toasted slivered almonds

1 cup thinly sliced red grapes

4 thick slices of sourdough bread, toasted or grilled

Directions

  1. In a small bowl, combine ingredients for dressing until well incorporated.

  2. Season the chicken breasts with 1 tsp salt.

  3. Set the Instant Pot™ to the “saute” setting - high - no delay - keep warm OFF. Hit the START button. Once the preheating step is complete and the screen reads HOT, add 1 T olive oil and then both chicken breasts.

  4. Allow chicken breasts to sear for 2 minutes, carefully flip, and then sear the other side for 2 more minutes. DO NOT use lid at this time.

  5. Add broth and artichokes.

  6. Secure the lid on the Instant Pot™, set to “pressure cook” setting - high - 3 minutes - keep warm OFF. Hit the START button.

  7. Once timer goes off, hit CANCEL, quick release the pressure, and remove the lid.

  8. Remove chicken and let rest for 5 minutes. Meanwhile, dice the artichoke hearts.

  9. Dice chicken and combine with dressing. Gently fold in almonds, grapes, and artichokes.

  10. Let chill in refrigerator until cold (or can serve warm if desired).

  11. Toast or grill sourdough slices and then top with chicken salad.

  12. Garnish with fresh parsley leaves and serve.

 

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