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Instant Pot Caribbean Chicken Salad with Sweet Orange Vinaigrette

bowl of spinach salad with chicken, bell peppers, mandarin oraanges, and cheese with a white towel
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5 from 1 review

Bright, festive, and satisfying, this Caribbean Chicken Salad is good enough to serve for dinner!

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 ½ pounds) cut into small, bite size pieces 
  • ¼ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup lime juice (about 2 limes)
  • 1 tablespoons honey
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon coriander
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon curry powder

Sweet Orange Vinaigrette (double if you like a lot of dressing)

  • ¼ cup orange juice concentrate, thawed (not orange juice)
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt
  • Fresh cracked black pepper

To Assemble

  • fresh baby spinach or spring mix
  • 1 red bell pepper, cored and diced
  • 1 avocado, diced 
  • 1 mango, diced 
  • 1 cup mandarin oranges
  • Can of sliced water chestnuts, sliced into thin strips
  • Crumbled goat or feta cheese
  • Roasted, salted cashews
  • Fresh cilantro, chopped

Instructions

  1. Add cubed chicken to pressure cooker pot.  Add remaining ingredients for chicken to the pot and stir.  Arrange chicken so it’s all on the bottom of the pot, not stacked on top of each other.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  3. While chicken is cooking, prepare the dressing by adding the orange juice concentrate, olive oil, white wine vinegar, salt, and pepper to a mason jar.  Secure lid and shake until well combined. Taste and adjust the seasonings if needed.
  4. When pressure cooking is complete, use a natural release.  
  5. Put It Together:  In a large salad bowl (or on individual serving plates), combine spinach or spring mix, chicken, red bell pepper, avocado, mango, mandarin oranges, and water chestnuts; gently toss.  Garnish with goat or feta cheese, cashews, and cilantro and serve with Sweet Orange Vinaigrette on the side. 

Notes

  • Serve as lettuce wraps!  Toss salad ingredients together and scoop into romaine, iceberg, or butter lettuce cups.  Drizzle with Dressing and serve!
  • Chicken can be made ahead of time and tossed into the salad cold.
  • It was tough deciding which dressing I wanted for this recipe.  The Orange Vinaigrette is my favorite, but my husband LOVED this Honey Lime Vinaigrette so I will include it here as well. 

Honey Lime Vinaigrette (double if you like a lot of dressing)

  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • Pinch of allspice
  • Kosher salt
  • Fresh cracked black pepper

Add ingredients to a jar and shake until combined.

Find it online: https://instafreshmeals.com/instant-pot-caribbean-chicken-salad/