Ingredients:
6 chicken thighs, frozen
1 C chicken broth
1 t salt
1/2 t black pepper, ground
1 T butter, unsalted
1/4 C pecans, chopped
1 stalk celery with leaves, 1/4 inch dice
1 C strawberries, 1/4 inch dice
1 t cubeb, ground
2 T parsley, minced
2 chives, minced
1/4 C mayonnaise
3 T grainy mustard
2 T white balsamic vinegar
1 T honey
Directions:
Place broth & chicken in Instant Pot.
Season chicken with salt & pepper
Cook on high for 13 minutes & allow to naturally release for 5 minutes.
Place chicken in bowl of stand mixer with paddle attachment & turn on low to shred chicken.
Cool in fridge.
Sauté pecans in butter until browned & fragrant.
Set aside to cool.
Combine celery, strawberries & cubeb.
Add remaining ingredients & carefully combine.
Fold in chicken & refrigerate for at least 30 min.
ianeats 