Directions

1. Add chicken, onions, garlic, lemon slices, 5 sprigs of dill, sea salt, and fresh ground black pepper. Pour in enough water to cover the chicken.
2. Close and lock lid. Set pressure cooker to "poultry", adjust time to 12 minutes, then press "start/stop". When done, quick release and make sure all pressure is released before opening lid. Carefully open lid. Remove chicken breasts and set aside to cool.

3. When cooled, cut chicken into bite-sized cubes or shred with a fork. In a mixing bowl, add chicken, apple, red onion, and celery. Mix well; set aside.

4. In another bowl, combine mayonnaise, mustard, vinegar, fresh dill, sea salt, and pepper. Whisk until combined. Add chicken mixture from other bowl. Toss well to coat.
5. Chill chicken salad in fridge. When ready to serve, remove salad. Serve on a baguette with butter lettuce.