We love eating this Strawberry Chicken Salad all summer long! A little crusty bread is all you need for a complete, refreshing meal!
If you are anything like us, you have been filling these “last days of summer” with as much sun and fun as you possibly can. Or perhaps you are amoung the many who have already started school and all sorts of busy activities. Either way, You should add this refreshing salad to your regular menu, especially while the days are still so warm!
Set IP to saute
Throw in chopped onion and mushrooms.
Saute until onions are translucent and mushrooms are tender.
Meanwhile take flour, garlic powder, basil, oregano, and parsley and mix in a gallon size baggie! ( can you tell I hate dishes? but you can always do this in a shallow dish too.)
place the chicken into the baggie and gently shake until chicken is coated.
Now here is where I would like to tell you to just brown the chicken in the Instant Pot.. however when I try to do this, it never ends well.. the coating sticks to the bottom and then begins to burn... I find it's just easier to get a frying pan out and brown the chicken a couple minutes each side.
While chicken is browning on the stove you can start adding the parmesan cheese, crushed garlic, marinara sauce, chicken broth, and red wine to the IP. Mix it up and add just a pinch of pepper and salt, remember you can always add more later.
transfer the chicken to the IP and cover it with the sauce.
secure the lid and make sure the valve is set to seal. Set to manual for 11 minutes. While this comes to pressure (took about 10 minutes) and cooks, you can prepare some noodles and bread.. or whatever you want to serve with it.
When cooking is done, let it Naturally Pressure Release (NPR) for 5 - 10 minutes. Smother it in mozzarella cheese and more Parmesan before serving.
Serve with Pasta and bread!