How to Make Chicken Salad

Cook the chicken in a pressure cooker (Instant Pot) with water, a splash of apple cider vinegar, and salt.

Seal the lid and pressure cook for 15 minutes.

While the chicken is cooking, chop celery into small dice and place it in a bowl.

Chop red onion and add it to the bowl with the celery.

Squeeze lemon juice over the vegetables and mix, then set aside.

Once the timer goes off, release the pressure from the Instant Pot.

Remove the chicken and let it cool.

Take the skin off the chicken when cool enough to handle and chop the meat into small pieces.

Add the chopped chicken to the bowl with the vegetables.

Add mustard, salt, ground black pepper, garlic powder, and mayonnaise to the bowl.

Mix everything together and taste, adjusting salt or mayonnaise as needed.

If desired, add sweet relish to the chicken salad.

Refrigerate the chicken salad for a few hours for better flavor.

Serve the chicken salad on toasted bread or toasted English muffins with lettuce, sliced tomato, and pickles.

Equipment Needed

Spice Level:

Dietary