Pressure Cooker Chicken Salad with Homemade Ranch Sauce

I love chicken salad, but sometimes having the same old same old recipe gets boring. That’s how this recipe was born. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful. The process for this pressure cooker chicken salad couldn’t be easier. Add the first 3 ingredients to the pressure cooker and cook for ten minutes. Cool chicken, chop and mix in the remaining ingredients. That’s it. Delicious chicken salad that’s packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.

The Process

Add chicken thighs to pot.

Then add ranch packet on top of chicken…

…followed by chicken broth.

Gently mix the broth until seasoning has dissolved. Lock lid and cook for 10 minutes at high pressure.

Meanwhile, make the sauce… Add mayonaise to a mixing bowl.

Then add all the herbs and spices – chives, parsley, dill, onion powder, garlic powder, salt, and pepper.

Mix together and set aside.

Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.

Transfer chicken to a bowl and place in freezer for a few minutes to cool them down quickly.

Now, this is not part of the recipe, but I would recommend using this broth to cook some rice or quinoa.

Place chicken on a cutting board…

…and finely chop.

Then return chicken to bowl.

Top with ranch sauce…

…and mix until well combined. Chill in the refrigerator until ready to serve.

And this is the AMAZING result…

Ranch Pressure Cooker Chicken Salad

Pressure Cooker Ranch Chicken Salad

This chicken salad recipe is packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.

 Course Salad

 Cuisine American

 Keyword chicken salad

 Prep Time 5 minutes

 Cook Time 20 minutes

 Total Time 25 minutes

 Servings 8

 Calories 285 kcal

 Author Gary White

Ingredients

• 2 lbs. boneless skinless chicken thighs
• 1/2 cup chicken stock
• 1 ranch seasoning packet
• 3/4 cup mayonaise
• 1/2 tsp dried chives
• 1/2 tsp dried parsley
• 1/2 tsp dried dill weed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Add chicken thighs to pot. Then add ranch packet on top of chicken, followed by chicken broth. Gently mix the broth until seasoning has dissolved. 
2. Lock lid and cook for 10 minutes at high pressure.
3. Meanwhile, make the sauce... Add mayonaise to a mixing bowl. Then add all the herbs and spices - chives, parsley, dill, onion powder, garlic powder, salt, and pepper. Mix together and set aside.
4. Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure. 
5. Transfer chicken to a bowl and place in freezer for a few minutes to cool them down quickly.
6. Now, this is not part of the recipe, but I would recommend using this broth to cook some rice or quinoa.
7. Place chicken on a cutting board and finely chop. Then return chicken to bowl. 
8. Top with ranch sauce and mix until well combined. Chill in the refrigerator until ready to serve.

Nutrition Facts

Pressure Cooker Ranch Chicken Salad

Amount Per Serving

Calories 285Calories from Fat 180

% Daily Value*

Total Fat 20g31%

Saturated Fat 3g15%

Cholesterol 116mg39%

Sodium 411mg17%

Potassium 302mg9%

Total Carbohydrates 1g0%

Protein 22g44%

Vitamin A5%

Vitamin C2.5%

Calcium1.4%

Iron6%

* Percent Daily Values are based on a 2000 calorie diet.

Source Article : Click here

Other Recipes :
CHEESY ZUCCHINI RICE
ZUCCHINI BROWNIES
BUFFALO CHICKEN ZUCCHINI BOATS

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