Instant Pot Asian Chicken Salad (Edit recipe)

Dinner is served! And lunch for tomorrow! This easy peasy Instant Pot Asian Chicken Salad might just make your weekly meal plan!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	426
Fat:	32 g
Carbohydrates:	11 g
Protein:	19 g
Cholesterol:	67 g
Sodium:	779 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 6

Ingredients

.333 cup Extra Virgin Olive Oil
1 tsp Sesame Oil
.333 cup Coconut Aminos
1 Tbsp Pure Maple Syrup
.5 tsp Garlic Powder
.5 tsp Onion Powder
.25 tsp White Pepper
.5 tsp Sea Salt
.333 cup Cilantro, chopped
.5 cup Slivered Almonds (Blanched)
.667 cup Carrots, matchstick, chopped
1-2 Tbsp Sesame Seeds, black
1.25 lb Chicken Breast
.333 cup Mayonnaise, or more if desired

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine everything but the cilantro, carrots, almond slivers, sesame seeds, and mayo in the stainless steel basin of your Instant Pot
Press the Manual/Pressure Cook button and cook on high for 13 minutes
Quick release the pressure valve and remove the chicken once you are able to safely remove the lid
Slice the cooked chicken into small pieces, set aside
Now take the liquid contents of your Instant Pot and transfer them to a cup
Use an immersion blender to blend until the oil is no longer separated
Chill this liquid and use as a dressing for your salad
Now, in a bowl, combine the chicken, cilantro, carrots, almond slivers, mayonnaise, and black sesame seeds
Chill chicken salad until ready to serve then eat alone with dressing or serve atop a bed of romaine and shredded cabbage