Ingredients
3-4 Fresh chicken breast
1/2 cup chicken stock
Salt
Pepper
Garlic
Onion powder
Celery stalks diced
Sweet onion diced
1 1/2 cups Mayo
1-2 tbsp mustard
1-2 tbsp dill (fresh or dry)
Salt and pepper to taste.
Cook chicken in instant pot by putting stock in bottom, seasoning chicken and putting them in pot. Cook on poultry setting for 8 min. Release steam when done and let cool a little bit. Cube chicken and leave liquid in pot.
Put the cubed chicken in a bowl.
Add diced celery and diced onion.
Mix in 1 1/2 cups of mayo.
Add in 1 1/2 tablespoons mustard.
Use about 1-2 tbsp of dill (can be fresh or jarred.)
Salt and pepper to taste.
Mix together and refrigerate at least an hour before serving to soften the dill and let flavors infuse.
Cut up Avocado and put on top! Sometimes I like to mash it in to my serving.
Here it was served on a small side salad.
