Blackberry Basil Yogurt Chicken Salad


  1. If cooking your chicken in the Instant Pot, season chicken breasts with spices and place in the bottom of the pot with 2 cups of chicken broth. Set function to Pressure Cook for 8 Minutes. Allow function time to complete and pressure to release naturally (approx 10 mins). Remove lid and transfer chicken breasts to a medium sized bowl and pull apart or shred using two forks. Allow to cool *
  2. Place shredded chicken, celery, yogurt, mayonnaise, chives, basil and salt and pepper in a large bowl and mix to combine and fully coat chicken
  3. Fold in blackberries being careful not to mash too much
  4. Serve in a croissant or your favourite wrap!
  5. Store in an air tight container in the fridge for up to 3 days


*Always use your Instant Pot to the manufacturer’s instructions