1 strip, 300 grams (2/3 pound) boneless, skinless chicken breast
1 cup (250 ml) cold running tap water
----- Brine -----
2 cups (500 ml) cold running tap water
30 grams salt
----- Honey Mustard Vinaigrette Salad Dressing -----
3 cloves garlic, finely minced
A pinch of kosher salt
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
----- Salad -----
Grape tomatoes, cut in half
1. Optional Quick Brining Step: Place 30g of salt and 2 cups of cold running tap water into a small mixing bowl and mix well. Place chicken breast into the mixture and place into the fridge for 45 minutes (See Notes).
2. Pressure Cook the Chicken Breast: Pour 1 cup of cold running tap water into the pressure cooker. Place the chicken breast on top of a steamer rack. Close the lid and cook at High Pressure for 5 minutes. Turn off the heat and full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
3. Create the Vinaigrette Salad Dressing: while the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 tablespoon of balsamic vinegar in a small mixing bowl. Pour in 3 tablespoons of extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
4. Slice the Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top. 5. Serve: This dish can be served cold or warm. Enjoy!