Call us boring, basic, whatever you want but when I saw Scott and I make this chicken salad every week I really mean that we make this chicken salad every week. It was also in my lunchbox every day of high school and I really have never gotten sick of it.

I have adjusted the recipe over the years to make it a little healthier and here is my go-to recipe!

Ingredients:

• 1 lb chicken breast
• 1 cup low sodium chicken stock
• 1 TBSP minced garlic
• 1 TBSP of your favorite poultry seasoning (I love this one!)
• 1 cup Greek yogurt
• 2 TBSP Mayo
• 1 TBSP season salt (or to taste!)
• 1 cup red grapes
• 1 stalk of celery

Recipe:

• in an instant pot, put uncooked chicken breast, chicken stock, garlic, poultry seasoning. Pressure cook for 25-30 minutes.
• shred chicken (I use my kitchenaid mixer for this!) and let cool.
• cut grapes in half and chop celery finely
• combine Greek yogurt, season salt, and mayo.
• add grapes and celery to shredded chicken
• mix Greek yogurt mix and chicken together
• refrigerate and use within 5 days!

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