Chicken & Arugula Salad

This time of year I can find pastured/supplemented chickens at a farm nearby. A whole chicken fits in my Instant Pot with 1 cup of broth, and I pressure cook on High for 30 minutes, and it's fall-off-the-bone tender and easy to shred. All week, I can add a little shredded chicken to salads.
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This salad is super easy: start with a base of arugula and add sliced radishes, sliced red onions, shredded chicken, lemon juice, lots of olive oil, and salt/pepper.

​Source:  Autumn Boyle