Tagine Chicken Salad
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-5 servings
Ingredients
For the instant pot shredded chicken
  • 2 lbs chicken breast
  • ½ cup chicken broth
For the chicken salad
  • 3 cups shredded chicken (from above)
  • ¾ cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp turmeric
  • ½ tsp sea salt
  • fresh ground black pepper, to taste
  • ½ cup chopped dates
  • ⅓ cup sliced almonds
  • optional: add 1-2 Tbsp harissa if you want some spice!
For the salad
  • 8+ cups spring mix
  • 1 cup sliced cherry tomatoes
  • ¼ medium red onion, diced
Directions
  1. First, make the chicken. Season with a little salt and pepper on both sides, then put it in the bottom of the instant pot with ½ cup broth. Seal the lid, and set it to MANUAL for 15 minutes on high pressure. Once it's done, quick release the pressure valve. Once cool enough to touch, shred the chicken with two forks and allow it to cool completely in the refrigerator before combining it with the other ingredients. Set aside 3 cups of shredded chicken for the salad - you will have leftovers!
  2. While the chicken is cooling, make the chicken salad: combine the mayo, lemon juice, and all the spices in a small bowl. You will stir the dates and almonds in with the chicken so they don't get too mushed up.
  3. For the salad, start filling your bowl with lettuce, tomatoes, and extra red onion for crunch. Plop about a cup of the chicken salad mix on top, and devour!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/moroccan-tagine-chicken-salad/