This Strawberry-Chicken Salad with Feta and Pecans is a healthy and delicious way to enjoy leafy greens, fruit, and protein.

It’s an easy-to-make and satisfying salad that is perfect for busy weeknights and when you want a lighter meal.

Prep time: 20 minutes Cook time: 30-35 minutes Serves: 4-6

INGREDIENTS

For the salad dressing

extra virgin olive oil balsamic vinegar Dijon mustard fresh lemon juice garlic powder sea salt Optional: honey

INGREDIENTS

Other salad ingredients

extra virgin olive oil chicken breasts garlic powder Sea salt black pepper chicken broth or water mixed salad greens ½ pint strawberries Feta cheese pecan halves

INSTRUCTIONS

Step 1: Add olive oil to the Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add your chicken breast meat.

INSTRUCTIONS

Season the chicken on both sides with the garlic powder, plus salt and black pepper, to taste.

INSTRUCTIONS

Step 2: Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot® and set aside.

INSTRUCTIONS

Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.

INSTRUCTIONS

Step #3: Add the metal trivet that comes with the Instant Pot® and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.”

INSTRUCTIONS

Select the “Manual” cooking option on the high setting and set the cooking time to 8 minutes.

INSTRUCTIONS

When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.