Instant Pot Chicken Salad with Honey Mustard Vinaigrette
5 mins prep to make this refreshing Instant Pot Chicken Salad with Homemade Honey Mustard Vinaigrette. Imagine moist, juicy, and tender chicken breast drizzled with a flavorful homemade dressing. Quick, healthy & light meal that's very easy to eat!
- Prep time
- 8 min
- Cook time
- 18 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- One, 300 grams (⅔ lbs) boneless, skinless chicken breast
- 1 cup (250 ml) cold water
- 2 cups (500 ml) cold water
- 30 grams salt
- 3 cloves garlic (, finely minced)
- A pinch kosher salt
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Field greens
- Grape tomatoes (, cut in half)
Instructions
- 1
Optional Quick Brining Step: Place 30g of salt and 2 cups of cold water in a small mixing bowl and mix well. Place chicken breast in the mixture and place it in fridge for 45 minutes (See Notes).
- 2
Pressure Cook Chicken Breast: Pour 1 cup of cold water in Instant Pot. Place the chicken breast on top of a steamer rack. Close the lid and Pressure Cook at High Pressure for 5 minutes + Full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
- 3
Create Vinaigrette Salad Dressing: While the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar in a small mixing bowl. Pour in 3 tbsp extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
- 4
Slice Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top.
- 5
Serve: This dish can be served cold or warm. Enjoy!