Ingredients

The following ingredients have 4 Servings
  • 1 pound Chicken Breasts Boneless/Skinless (Air Fried or Poached)
  • sprinkling Salt & Pepper
  • 1/2 cup Red Grapes (diced)
  • 1/2 cup Apples (Honeycrisp, Braeburn or Red Delicious) (peeled and diced)
  • 1/4 cup Celery Stalks (strings peeled away and diced)
  • 1/4 cup Whole Pecans (chopped)
  • 1/2 cup Olive Oil Mayonnaise (Light or Regular)
  • 1/2 teaspoon Sea Salt
  • Romaine Lettuce
  • 8 slices Honey Wheat Bread
  • 1 Avocados (sliced into 8 slices)

Instruction

  • Air Fryer - Season Chicken Breasts with Salt and Pepper and place into Air Fryer.  Cook at 340 degrees for 15 minutes. When time is up, wait 5 minutes and then remove Chicken from Basket.orPressure Cooker - Season Chicken Breasts with Salt and Pepper and place into Pressure Cooker. Add just enough liquid (broth/water) to cover chicken. Lock on lid, close Pressure Valve and cook on Low Pressure for 3 minutes. When Beep sounds, wait 10 minutes and then slowly release the rest of the pressure.
  • Allow Chicken to fully cool and then dice into cubes.
  • Remove the threads from the Celery and then dice.  Dice up the Grapes, Apples and Pecans and add to a Bowl.
  • Add Salt and Mayonnaise and combine.  Add diced Chicken and combine.  Taste and add more Mayonnaise or Salt, as needed.  Place in refrigerator for one hour.
  • Lightly toast Bread and pile on Pecan Chicken Salad.  Top with sliced Avocados and place top slice of Bread.