Ingredients
1 carrot (peeled, diced)
1 celery rib (chopped)
1 onion (peeled, quartered)
8 peppercorns
1 cup water
3 lbs chicken breast (halved, skin-on, bone-in)
2 tablespoons curry powder
¾ cup low-fat mayonnaise
½ teaspoon black pepper (freshly ground)
2 cups apples (cubed)
1 cup celery (chopped)
½ teaspoon kosher salt
1 cup slivered almonds (toasted)
2 tablespoons onion (finely chopped)
Instructions:
- Combine the water, celery, onions, peppercorns and carrot in an Instant Pot.
- Place a steamer rack in the pot, arrange the chicken on it and close the lid.
- Select the Manual function and cook for 9 minutes on high pressure.
- Do a natural release of pressure.
- Place the chicken in a bowl and strain the cooking liquid over the chicken, leaving to cool.
- Once cooled, discard the skin and bones of the chicken and shred it.
- Whisk together the mayonnaise, salt, pepper and curry powder.
- Toss together all the ingredients along with the dressing.
- Refrigerate to chill.
Makes: 8 servings
Nutritional information per serving:
Calories: 381; Total Fat: 23 g; Carbohydrates: 14 g; Proteins: 32 g
