Instant Pot Asian Chicken Salad – Instant Loss


amazing

This classic Asian Chicken Salad has a new exciting spin with the aid of the Instant Pot Pressure Cooker! Preparing your salad proteins inside of your Instant Pot while you busy yourself with the chopping and preparing of other ingredients can be a major time saver! 

Instant Pot Asian Chicken Salad instantloss.com

Not only does this recipe come together very quickly but it doesn’t have any added sugars or sweeteners. Asian Chicken Salad is notorious for it high calorie, refined sugar filled dressings. But with this recipe you don’t have to worry about anything but filling your plate!

Whole30 approved and crammed full of delicious vegetables, this salad is a show stopper. You may want to double the recipe because you’ll be scraping the bottom of the bowl wishing there were leftovers for tomorrow! 

If you prepare this salad ahead of time, keep all of the parts separate. Store the dressing and the chicken in separate air tight containers inside the refrigerate and cut and assemble the vegetables as you go. They’re best fresh! Pre-cut they’ll only hold up for a couple days inside of the refrigerator. 

 

Instant Pot Asian Chicken Salad instantloss.com

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 

For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! In December 2019 our second cookbook, Instant Loss Eat Real, Lose Weight hits stores. It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook! 

  

Instant Pot Asian Chicken Salad isntantloss.com

Instant Pot Asian Chicken Salad

Ingredients

For the Chicken

  • 2
    8 ounce boneless skinless chicken breasts
  • 1
    tablespoon
    coconut aminos
  • 2
    teaspoons
    sesame oil
  • 2
    teaspoons
    minced garlic
  • 1
    teaspoon
    fresh grated ginger
  • 1/2
    teaspoon
    fine sea salt
  • 1/4
    teaspoon
    fine ground black pepper
  • 1
    mandarin orange, peeled and divided into slices
  • 1
    green onion, thinly sliced

Ginger Dressing

  • 1/4
    cup
    fresh squeezed orange juice
  • 3
    tablespoons
    avocado oil
  • 1
    tablespoon
    coconut aminos
  • 1
    tablespoon
    rice vinegar
  • 1
    tablespoon
    almond or peanut butter
  • 2
    teaspoons
    fresh grated ginger
  • 1
    teaspoon
    sesame oil
  • 1/8
    teaspoon
    fine sea salt

For the Salad

  • 1
    large head romaine, thinly sliced
  • 2
    cups
    finely shredded red cabbage
  • 1
    large carrot, shredded
  • 2
    tablespoons
    slivered almonds
  • 1
    green onion, thinly sliced

Instructions

  1. In an electric pressure cooker, combine the chicken, coconut aminos, sesame oil, minced garlic, ginger, sea salt, black pepper, mandarin orange and green onion. 

  2. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 6 minutes.

  3. While the chicken is cooking, place all the dressing ingredients inside a wide mouth jar. Using an immersion blender, blend the ingredients until a smooth dressing forms. Set aside. 

  4. In a large bowl combine the romaine, cabbage, shredded carrot, almonds and green onion. When the cooker beeps to let you know it’s finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it’s hot.

  5. Transfer the chicken and juices to a food processor and pulse three times to shred the chicken breast. If you do not have a food processor you can shred the chicken into the juice by hand or use a hand mixer. 

  6. Top the salad with the chicken and lightly drizzle with the ginger dressing. Toss to combine and serve. 





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