Tired of the same old boring salads? Shake up your lunch routine with this incredible Sweet and Savory Chicken Salad! We’re talking perfectly tender, juicy chicken made effortlessly in the Instant Pot, tossed with peppery arugula, creamy cottage cheese, and a mouthwatering soy-vinegar dressing. It’s a flavor explosion that comes together in just 20 minutes, proving that healthy meals can be anything but bland. Get ready to fall in love with salad all over again!
Ingredients
• For the Chicken & Dressing
• 1 large chicken breast, about 1 lb / 450g
• 4 tbsp / 57g unsalted butter
• ½ cup / 120ml soy sauce
• 2 tbsp / 30ml rice vinegar
• ¼ cup / 60ml chicken stock
• 1 tsp / 6g salt
• 1 tbsp / 3g dried thyme
• For the Salad
• 2 cups / 60g arugula
• ¼ cup / 55g cottage cheese
• 4 cherry tomatoes, halved
• 2 tsp / 10ml apple cider vinegar
Instructions
1. Directions
2. Place the trivet inside your Instant Pot insert and pour in 1 cup of water. Place the whole chicken breast on top of the trivet.2. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on ‘Manual’ or ‘Pressure Cook’ mode at high pressure for 15 minutes.3. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid and transfer the chicken to a cutting board. Discard the water from the pot.4. Set the Instant Pot to the ‘Sauté’ function. Add the butter and let it melt. While it heats, chop the cooked chicken into bite-sized pieces.5. Add the chopped chicken to the pot. Pour in the soy sauce, rice vinegar, and chicken stock. Stir to combine and let it simmer for 10-12 minutes, allowing the flavors to meld.6. While the chicken simmers, prepare the salad. In a large bowl, combine the arugula, halved cherry tomatoes, and cottage cheese.7. Remove the chicken from the pot, reserving the savory liquid.8. To assemble, toss the salad with the salt, dried thyme, and apple cider vinegar. Top the salad with the warm chicken and drizzle with a few spoonfuls of the reserved liquid from the pot to serve as a dressing.
Nutritional Information
• Per Serving
• Calories: 275
• Total Fat: 14.4g
• Net Carbs: 6.3g
• Protein: 27.2g
• Fiber: 1.9g
Pro Tips
• Cook the chicken ahead of time and store it in the fridge with its liquid. When you’re ready to eat, simply assemble the salad for a lightning-fast meal.
• Not a fan of arugula? This salad works beautifully with baby spinach or a spring mix. You can also swap cottage cheese for crumbled feta or goat cheese for a different flavor profile.
• For extra texture, top your salad with toasted sesame seeds, slivered almonds, or crispy wonton strips just before serving.
• Soy sauce is quite salty. Consider using a low-sodium soy sauce and adjusting the added salt to your personal taste.
FAQ
Q: Can I make this chicken salad without an Instant Pot
A: Yes, you can. Simply boil, bake, or pan-sear the chicken breast until it’s cooked through. Then, chop it and simmer it in a saucepan with the butter, soy sauce, rice vinegar, and chicken stock as directed in the recipe to create the savory dressing.
Q: What are some good substitutions for arugula or cottage cheese
A: Certainly! If you don’t have arugula, baby spinach or a spring mix work wonderfully. For the cottage cheese, you can easily swap it for crumbled feta or creamy goat cheese for a different but equally delicious flavor profile.
Q: How can I meal prep this sweet and savory chicken salad
A: This recipe is perfect for meal prep. Cook the chicken and the dressing ahead of time and store it in an airtight container in the fridge for up to 4 days. When you’re ready to eat, simply assemble it with the fresh arugula, tomatoes, and cottage cheese for a lightning-fast meal.
Q: Is this chicken salad recipe healthy
A: Absolutely. At just 275 calories per serving, this salad is packed with 27.2g of protein and has only 6.3g of net carbs, making it a fantastic healthy, low-carb, and high-protein option for lunch or a light dinner.
