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Asian Chicken Salad | Instant Pot Recipe

Asian chicken salad with bell peppers, chicken, oranges, and pea pods in a white bowl
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Healthy Asian Chicken Salad with Thai Peanut Dressing, loaded with vegetables and crunchy toppers – this salad will make you so happy!

Ingredients

Scale

For the Asian Chicken + Marinade

  • 1 pound chicken breasts (about 2–3 chicken breasts, no more than 1 inch thick – see note)
  • 3 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili garlic sauce
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder

 

For the Salad – (These are the ingredients I like in an Asian salad.  Feel free to tweak as you like and add the amounts you prefer for each ingredient.  See notes if you want to prepare a large salad for a crowd.)

  • Napa cabbage, shredded
  • Chopped carrots
  • Chopped or julienned red bell pepper
  • Chopped sugar snap peas
  • Mandarin oranges
  • Frozen edamame, cooked per package directions
  • Sesame sticks
  • Dry roasted peanuts, lightly chopped
  • Optional: Chili Crunch oil (like Momofuku Chili Crunch)

 

For the Thai Peanut Dressing

  • ½ cup creamy peanut butter (I use natural, unsweetened)
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons honey
  • 1 teaspoon chili garlic sauce (2 teaspoons to make it spicy)
  • ¼ teaspoon ground ginger
  • Juice from ½ lime (about 2 teaspoons)
  • 2 garlic cloves, minced or grated
  • 3 – 4 Tablespoons warm water

Instructions

  1. For the Asian Chicken: Place chicken and marinade ingredients in a sealed zip-top bag and place in the fridge to marinate for 6-24 hours.  See note if you want to skip the marinating time.
  2. After chicken marinates, pour contents of bag into pressure cooker pot.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.
  3. When pressure cooking is complete, let pressure naturally release for 10 minutes, then release any remaining pressure.
  4. Move chicken to a cutting board (keep juices in the pot).  Chop the chicken into bite-size pieces, then place back into the pot so it can soak up the extra liquid and flavor.
  5. For the Salad:  While the chicken cooks, prepare and chop salad ingredients.
  6. For the Thai Peanut Dressing:  While the chicken cooks, add all of the dressing ingredients to a jar or mini blender; whisk/blend until smooth.  Add warm water, a tablespoon at a time, until it is a salad dressing consistency.

To Assemble:  Arrange salad ingredients on a plate.  Top with chopped chicken and a generous drizzle of peanut dressing.  Place small dollops of chili crunch over the salad (if using).

Notes

  • Note on chicken breast: chicken breast will cook more evenly and tenderly if they are an inch or less thick.  If chicken is thick, cut in half or pound until 1-inch thick.
  • Marinating the chicken gives it more flavor, but you can skip this step if needed.  Simply place the chicken and marinade ingredients in the pot and cook as directed.
  • Peanut dressing will thicken in the fridge.  Either serve at room temperature or add a splash of hot water to thin it out.
  • To prepare one large salad for a crowd, I suggest these amounts for each ingredient: 1 napa cabbage, shredded, 1 cup chopped carrots, ¾ cup chopped red bell pepper, 1 cup chopped sugar snap peas, 1 cup mandarin oranges, 1 cup edamame, ½ cup sesame sticks, ½ cup dry roasted peanuts.  Serve dressing on the side or wait until just before serving to dress and toss the salad.

Find it online: https://instafreshmeals.com/asian-chicken-salad/