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Boneless Skinless Chicken (1 lb)
Hard Lemonade (1 cup)
, sliced and deseeded
Salt-Free Lemon Pepper (1 Tbsp)
Sea Salt (1/2 tsp)
into the base of a pressure cooker or crockpot.
Seal the lid, set the lid to not vent, and cook on the poultry setting for 45 minutes.
Once the chicken is cooked, remove it from the cooker accordingly. Shred or cube as desired and discard the cooked lemon slices and juices.
Allow the chicken to cool slightly before mixing with
Fat-Free Greek Yogurt (3/4 cup)
Almonds (1/2 cup)
Fresh Parsley (1/4 cup)
Scallions (1 bunch)
Light Mayonnaise (2 Tbsp)
, and zest and juice from the
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!
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