Winner winner chicken dinner (or breakfast in my case 🙊). Every week I cook up 6-8 chicken breasts in my @instantpotcompany slow cooker to use in recipes like this. I love making a batch of "chicken salad" with my homemade vinaigrette and any herbs and aromatics I have floating around in the fridge. 💚💚💚It's great piled into butterhead lettuce leaves, on a crispy cracker or piece of toast, or just on its own. Here's how I made it:
4 cooked chicken breasts
2 cups chopped arugula
1 cup chopped fresh flat leaf parsley
1 finely sliced scallion
Flaky/course sea salt to taste
Lemon herb vinaigrette (1 cup olive oil, juice of 3 lemons, 1/3 cup balsamic vinegar, 3 T Dijon mustard, 1 tsp sea salt, 1 handful each fresh basil, mint, and parsley. Everything blended)
Shred the chicken and add the rest of the ingredients. Stir it all together and you're set for the week!