²⁄₃ cup chicken broth

¹⁄₂lb (225g) boneless, skinless chicken breast tenders

¹⁄₂ tsp fine grind sea salt

1 celery stalk, minced

¹⁄₂ green onion, thinly sliced

¹⁄₂ tbsp balsamic vinegar

2 tbsp Dijon mustard

1¹⁄₂ tbsp mayonnaise

1 tbsp finely chopped flat-leaf parsley

¹⁄₄ tsp ground black pepper

4 cups spring lettuce mix

2 tsp finely chopped chives

1 Add the chicken broth to the pot. Season the chicken breast tenders with the sea salt and add to the pot.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

3 Open the lid. Using tongs, transfer the chicken to a cutting board and use two forks to shred the chicken. Transfer the shredded chicken to a large bowl.

4 To the bowl with the chicken, add the celery, green onion, balsamic vinegar, Dijon mustard, mayonnaise, parsley, and black pepper. Mix until well combined.

5 Add 2 cups spring lettuce mix to 2 serving plates each. Top each salad with ¹⁄₂ cup of the chicken salad and sprinkle 1 teaspoon chives over top of each salad. Serve promptly.

tip If using frozen chicken breast tenders in this recipe, increase the pressure cooking time to 12 minutes.