Honey Mustard Vinaigrette Salad Dressing
Optional Quick Brining Step: Place 30g of salt and 2 cups of cold water in a small mixing bowl and mix well. Place chicken breast in the mixture and place it in fridge for 45 minutes (See Notes).
Pressure Cook Chicken Breast: Pour 1 cup of cold water in Instant Pot. Place the chicken breast on top of a steamer rack. Close the lid and Pressure Cook at High Pressure for 5 minutes + Full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
Create Vinaigrette Salad Dressing: While the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar in a small mixing bowl. Pour in 3 tbsp extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
Slice Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top.
Serve: This dish can be served cold or warm. Enjoy!
Make Ahead: you can make this ahead of time and put it in the fridge for a healthy breakfast or light lunch.
For Extra Moist Chicken Breast: the optional quick brining step will increase the moisture level by roughly 0.8% - 1.1%.
Check Temperature: If the chicken breast's internal temperature is slightly below 161°F – 163°F, quickly place them back into the pressure cooker. Close the lid and let it cook in the remaining heat for additional 2 - 5 minutes. Avoid pressure cooking it again unless the internal temperature is too low.
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Calories: 407kcal | Carbohydrates: 11g | Protein: 32g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 262mg | Potassium: 573mg | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 3.2mg | Calcium: 16mg | Iron: 0.8mg