Cooking Instructions
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Step 1
Place the
Boneless Skinless Chicken (455 g)
,
Hard Lemonade (240 mL)
, sliced and deseeded
Lemon (1)
,
Salt-Free Lemon Pepper (10 g)
, and
Sea Salt (3 g)
into the base of a pressure cooker or crockpot.
Step 2
Seal the lid, set the lid to not vent, and cook on the poultry setting for 45 minutes.
Step 3
Once the chicken is cooked, remove it from the cooker accordingly. Shred or cube as desired and discard the cooked lemon slices and juices.
Step 4
Allow the chicken to cool slightly before mixing with
Fat-Free Greek Yogurt (215 g)
,
Almonds (75 g)
,
Fresh Parsley (10 g)
,
Scallions (1 bunch)
,
Light Mayonnaise (30 g)
, and zest and juice from the
Lemon (1/2)
Step 5
Place in an air-tight container in the fridge to cool for at least 2 hours or until ready to serve. Store leftovers in an air-tight container in the fridge for 3-5 days. I served mine with celery sticks for a more “resolution friendly” party appetizer!
