Servings: 4 servings

2 Chicken Breasts, cooked and shredded 2 Chicken Breasts, cooked and shredded
2 cups Purple Grapes, halved 2 cups Purple Grapes, halved
1 cup Chopped Pecans 1 cup Chopped Pecans
1/2 cup Chopped Celery ½ cup Chopped Celery
Mayonnaise Mayonnaise
Dill Weed (a lot) Dill Weed (a lot)
Sea Salt Sea Salt

1. Place all ingredients in a bowl and stir to
combine.
2. Season to taste. I add a little bit of salt and
A LOT of Dill Weed.
3. Fill butter leaf lettuce or romaine leaves
with chicken mixture and enjoy!
Note: Cook chicken in your pressure cooker
instead of boiling on the stove! Brine chicken
breasts in salt water overnight or for at least
an hour before cooking.
Add a cup of water and the trivot to your
pressure cooker.
Place chicken breasts on top of the trivot.
Cook on MANUAL HIGH PRESSURE for 6
minutes, let the pot naturally release the
pressure, about 15 minutes.
Let chicken rest for a few minutes before
shredding.