Robyn’s Almond and Cranberry Chicken Salad

Robyn’s Almond and Cranberry Chicken Salad

(Using an Instant Pot)

Ingredients:

2-3 Chicken Breasts

1 cup low sodium chicken broth

1/2 cup Dukes Mayonnaise (very important :)) Dukes is the only way to go in my book! It’s the key ingredient!

1/2 cup dried cranberries

1/2 cup sliced roasted almonds

2 tsp Cavender’s Greek Seasoning

salt and pepper to taste

Directions:

Pour in 1 cup chicken broth to the Instant Pot. Add 2-3 chicken breasts. Season with Cavender’s Greek Seasoning. Seal the instant pot. Set to High Pressure for 10 minutes. After 10 minutes, allow to slow release for 10-12 minutes. Release remaining steam from valve. Put the chicken breasts in a Kitchen Aid Stand Mixer on the lowest setting to shred the chicken. Don’t over mix. If you don’t have a stand mixer you can also use a hand mixer. This makes it a lot easier to get shredded chicken if you don’t want to do it by hand with two forks.

Mix in the Dukes mayo, cranberries, and almonds. Taste to see if you need to add in any salt and pepper. Put the salad in the fridge for 1/2 hour to chill if you like it cold.

*I have also made this same recipe with red or green grapes, celery and walnuts instead of cranberries and almonds.

Enjoy!