Chicken Salad

(Prep + Cooking Time: 60 minutes | Servings: 2)

1 chicken breast, skinless and boneless

3 tbsp. extra virgin olive oil

1 tbsp. mustard

3 garlic cloves; minced.

1 tbsp. balsamic vinegar

1 tbsp. honey

Mixed salad greens

A handful cherry tomatoes; cut into halves

3 cups water

Salt and black pepper to the taste

In a bowl; mix 2 cups water with salt to the taste.

Add chicken to this mix, stir and keep in the fridge for 45 minutes.

Add 1 cup water to your instant pot, place chicken breast in the steamer basket of the pot, seal the instant pot lid and cook at High for 5 minutes.

Release the pressure naturally; leave chicken breast on а plate for 8 minutes and cut into thin strips.

In a bowl, mix garlic with salt and pepper to the taste, mustard, honey, vinegar and olive oil and whisk very well.

In а salad bowl; mix chicken strips with salad greens and tomatoes.

Drizzle the vinaigrette on top and serve.