Place the chicken in the Instant Pot and add the chicken broth as well.
Close the lid and cook on high pressure for 10 minutes.
When cooking time is complete, wait for a natural pressure release.
In a bowl combine mayo, garlic and onion powder, lemon juice, and dijon.
Open the lid and Shred the chicken breasts.
Combine with grapes, celery, almonds, red onion, and snipped chives.
Add the dressing and mix well.
Serve on a sandwich and enjoy!
Video
Notes
This chicken salad can be eaten warm or cold. I like to make a big batch ahead of time and let it cool completely in the refrigerator. It will last for several days, so it’s perfect for meal prep!
Feel free to omit any of the toppings that don’t sound good to you or add something else to make it your own.