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Lower Histamine Chicken Salad

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

  • Pressure cooker or Instant Pot

Ingredients
  

  • 1½ lb. skinless, boneless chicken breasts from frozen
  • 4 cups filtered water
  • 1 tsp sea salt
  • ⅔ cup Primal Mayo
  • 1 tsp lemon juice
  • 1 bunch scallions, green ends only chopped
  • ¼ cup nuts and seeds of choice such as chopped pecans or walnuts
  • ¼ cup chopped parsley
  • ½ tbsp capers in brine, rinsed
  • 1 tsp ground horseradish optional

Instructions
 

  • Briefly thaw chicken for 1-2 minutes in the microwave to make it easier to remove from the package. Place chicken breasts into the pot of the Instant Pot or pressure cooker. Add the water and ½ tsp sea salt. Affix the cover, and set it to the "meat" setting, or pressure cook for about 20 minutes. Release the pressure, remove the cover carefully, and remove the meat to a cutting board. Save the meat broth in mason jars (allowing enough headspace for expansion during freezing) and freeze for later use. Dice the chicken and place in a medium bowl.
  • Add the mayo, nuts or seeds, lemon juice, scallions, parsley, capers, and horseradish. Fold everything together thoroughly so the meat is evenly coated.
  • Serve immediately, or freeze portions in glass containers for later use in tacos or salads.