This is the fifth (bonus!) post in our Instant Pot Pressure Cooker recipe series. This counter top appliance is popular among our Whole30 community, and Whole30 compatible Instant Pot recipes are one of our most-requested resources on social media. Sarah Steffens, our in-house recipe creative, is sharing her favorite recipes for nourishing, delicious Instant Pot dishes—Whole30 compatible, of course!
Our Whole30’ers in the Northern Hemisphere are currently smack in the middle of summertime. In most places, that means the goal becomes: use the oven as little as possible. One strategy is to do most of your Whole30 meal prep on the grill (if you missed last week’s Whole30 kabob recipe, you can snag it here!). Another idea is to do as much cooking as you can in your Instant Pot.
With that in mind, we’re sharing this fresh and delicious chicken salad recipe from Sarah Steffens, the perfect light yet satisfying Whole30 lunch for those hot and humid summer days.
Fresh Dill and Walnut Chicken Salad
Ingredients
1/2 cup of Whole30 Approved Primal Kitchen mayo, or Whole30 compatible mayo of your choice
1 tsp. of sea salt
Dash of white pepper
1 lb. of Instant Pot Shredded chicken
4 radishes, minced
1 carrot, peeled and minced
1/2 cup of fresh dill, minced
1 cup of walnuts, chopped
2 Tbs. of red onion, finely minced
1 head of radicchio, chopped
Your favorite greens (for serving)
Instructions
MIX mayo, sea salt and pepper in a large bowl. ADD the rest of the ingredients and gently toss until combined. SERVE over a bed of your favorite greens.
Note: this recipe will keep in a sealed container in your refrigerator for four days.
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