Chicken Salad

I posted this recipe on Instagram yesterday, and have gotten some good feedback. It was a big hit for the whole family here. My husband has decided to make more of an effort to bring work to lunch ("we" go through cycles), so this will be a new batch cooking staple! 

Make this even easier by using an Instant Pot pressure cooker. I swear by this! I throw in frozen chicken breasts (yes, FROZEN) and they are done in 20 minutes. This takes zero planning, which I love. I use this model and it has been worth every penny!

INGREDIENTS

2 chicken breasts, cooked and shredded

2 carrots, shredded

2 celery stalks, chopped

1 apple, chopped

2 Tablespoon extra virgin olive oil

1 Tablespoon apple cider vinegar

1/3 cup toasted pumpkin seeds 

1/8 teaspoon turmeric powder

Sea salt & pepper to taste

I used chicken breasts from a roasted chicken, but you can also boil chicken breasts in some broth, and then shred (let cool, then pull apart with a fork). 

INSTRUCTIONS

To toast the pumpkin seeds, heat in fry pan over medium-high heat until slightly browned and fragrant. Keep your peepers on those bad boys...they like to burn.

Mix everything up in a big bowl. Store in an airtight container in the fridge. I served over a bed of arugula with some extra EVOO.