A 35-Minute Dream: Creamy Chicken & Spinach Salad
Say goodbye to boring desk lunches and complicated weeknight dinners! This Creamy Chicken and Spinach Salad is your new go-to for a meal that’s incredibly satisfying, packed with protein, and ridiculously easy to make. By harnessing the magic of the Instant Pot, we get perfectly tender chicken coated in a warm, tangy sour cream sauce in minutes. Poured over a bed of fresh spinach, juicy tomatoes, and buttery avocado, this isn’t just a salad—it’s a complete, crave-worthy meal that happens to be keto-friendly. Get ready to fall in love with salad all over again!
Ingredients
• 1 pound / 450g boneless, skinless chicken breasts
• 1 cup / 240ml water
• 1 cup / 240g sour cream
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper, freshly ground
• ¼ teaspoon salt
• 3 cups / 90g baby spinach
• 3 medium tomatoes, chopped
• 1 large avocado, sliced
Instructions
1. Directions
2. Place the chicken breasts and water into the inner pot of your Instant Pot.2. Secure the lid, set the valve to ‘Sealing,’ and cook on HIGH pressure for 20 minutes.3. Once the cycle is complete, perform a quick release of the pressure. Carefully transfer the cooked chicken to a plate and slice it into bite-sized pieces.4. Discard the cooking water from the pot and wipe it dry.5. In the empty pot, whisk together the sour cream, garlic powder, salt, and pepper until smooth.6. Return the sliced chicken to the pot and stir gently to coat it in the creamy sauce.7. Select the ‘Sauté’ function on low and cook for 1-2 minutes, just to warm everything through.8. Meanwhile, combine the baby spinach, chopped tomatoes, and sliced avocado in a large serving bowl.9. Pour the warm chicken and cream sauce mixture over the fresh salad .10. Toss gently to coat the vegetables and slightly wilt the spinach. Serve immediately and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 360
• Total Fat: 31g
• Net Carbs: 2.55g
• Protein: 28g
• Fiber: 0.5g
Pro Tips
• For extra flavor and moisture, substitute boneless, skinless chicken thighs for the breasts; the cook time remains the same.
• Add a squeeze of fresh lime or lemon juice to the finished salad to brighten the creamy flavors and help keep the avocado from browning.
• Feel free to add other low-carb veggies like sliced cucumber, red onion, or bell peppers for extra crunch and nutrients.
• To make this ahead, store the creamy chicken mixture separately from the fresh salad in the refrigerator for up to 2 days. Combine just before serving.
FAQ
Q: Is this salad served warm or cold
A: This salad is designed to be served immediately while the chicken and creamy sauce are warm. The warmth gently wilts the spinach and creates a delicious contrast with the fresh tomatoes and avocado.
Q: Can I make this recipe without an Instant Pot
A: Yes, you can. Simply cook the chicken breasts on the stovetop by poaching or pan-searing them until fully cooked. Then, slice the chicken and mix it with the sour cream sauce in a saucepan over low heat before pouring it over the salad.
Q: How do I store leftovers
A: For best results, store the warm creamy chicken mixture separately from the fresh salad ingredients (spinach, tomatoes, avocado). Keep both in airtight containers in the refrigerator for up to 2 days and combine just before serving.
Q: Can I use chicken thighs instead of breasts
A: Absolutely! The recipe notes suggest that boneless, skinless chicken thighs are a great substitute for extra flavor and moisture. The Instant Pot cooking time remains the same at 20 minutes on HIGH pressure.
