When it is hot in the kitchen, who wants to cook? The Instant Pot makes this dilemma an easy one to fix. Cooking a whole chicken in the IP is easy-peasy, and it does not heat up an already hot room!
I had cooked a chicken and then our plans changed, so the cooked chicken got put into the fridge to await further instructions. Late one night, I threw this salad together and could not believe how DELISH it was! I wanted to NOT have a really heavy mayo salad, just enough to hold it together, and this turned out just right – moist, but not gummy.
I have a veggie chopper that makes short work of doing a small dice, so for consistency, I chopped the onions, celery and purple basil quite small. The onion and the basil were from my garden, making me even happier when I went to eat this lovely salad at work the next day.
| Prep Time | 20 minutes |
| Servings |
people
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- 1 small whole cooked chicken shredded or diced
- 1 small white onion chopped very small
- 1 stalk celery chopped very small
- 1 cup toasted walnuts chopped fine
- 1 cup your favorite mayo I use Just Mayo - so good!
- 1 lemon juiced
- 3-4 tablespoons capers plus I threw in a little caper juice
- 3 sprigs basil leaves, purple or green chopped very fine
- salt and pepper to taste
Ingredients
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Rate this recipe!
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- Mix all ingredients together in medium bowl. Mix well. Taste and adjust seasoning. Refrigerate until you eat it!
