Many people can probably put up their hands if they’ve ever wanted a hearty dish but their chicken is frozen. Relax. This dish uses frozen chicken breasts, and thanks to a head start in the Instant Pot®, dinner will be ready quickly!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup hulled pumpkin seeds (pepitas)
- 1 teaspoon olive oil, or as needed (Optional)
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons white sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon minced shallot
- ground black pepper to taste
- 3 cups torn romaine lettuce leaves
- 3 cups torn baby spinach
- 1 cup dried apple chips
- ¼ cup dried cranberries
- ¼ cup crumbled bleu cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
- Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
- Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously.
- Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.
- You can buy pepitas already roasted or raw.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 180 mg |
| Sugars | 24 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |