¹⁄₂lb (225g) uncooked chicken breast tenders

¹⁄₄ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1 tbsp avocado oil

¹⁄₂ cup chicken broth

¹⁄₃ cup salsa verde

4 cup spring mix lettuce

2 mini bell peppers, tops and seeds removed, chopped

1 Roma tomato, diced

3 tbsp sliced black olives

¹⁄₄ cup shredded cheddar cheese

1 tbsp chopped cilantro

FOR THE DRESSING

¹⁄₃ medium avocado, chopped

2 tbsp full-fat sour cream

2 tbsp salsa verde

1 tbsp lime juice

2 tsp water

1 tbsp chopped cilantro

1 Season both sides of the chicken with the sea salt and black pepper.

2 Select Sauté (Normal). Once the pot is hot, add the avocado oil and chicken tenders and sauté for 3 minutes per side or until browned. Press Cancel to turn off heat.

3 Pour the chicken broth and salsa verde over top of the chicken.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 9 minutes.

5 While the chicken is cooking, make the dressing by combining the avocado, sour cream, salsa verde, lime juice, water, and cilantro in a blender. Pulse until a smooth consistency is achieved. Set aside.

6 When the cook time for the chicken is complete, quick release the pressure, open the lid, and transfer the chicken to a platter. Set aside.

7 Place equal amounts of spring mix lettuce on two plates and top the salads with equal amounts of the mini bell peppers.

8 Top each salad with ¹⁄₄lb (???g) chicken, ¹⁄₂ tbsp of broth from the pot, and equal amounts of the tomatoes, olives, and cheddar.

9 Drizzle 2 tbsp of the dressing over top of each salad and garnish with the chopped cilantro. Serve promptly.

tip If you don’t like the taste of cilantro, you can omit it or replace it in each recipe with ¹⁄₂ tbsp flat-leaf parsley combined with ¹⁄₂ tsp dried Mexican oregano.