Asian Chicken Salad with Ginger Dressing

By: Weldon Owen

Asian Chicken Salad with Ginger Dressing
cuisine icon Cuisine
Asian
cuisine icon Course
Dinner, Salad, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, asian, blood or navel oranges, boneless, brown sugar, canola oil, chicken salad, chicken stock, dinner, easy, freshly ground black pepper, grated fresh ginger, pressure cook, rice vinegar, roasted peanuts, romaine lettuce, salad, salad recipe, sauté, shredded red cabbage, side dish, skinless chicken breasts, tamari, toasted sesame oil, wild rice

serving icon Servings
4 servings
Ingredients
  • 1/4 cup tamari
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 2 tbsp grated fresh ginger
  • 1 1/2 lb boneless, skinless chicken breasts
  • 1 tbsp canola oil
  • 1/2 cup chicken stock
  • 2 tbsp rice vinegar
  • 1 tbsp tamari
  • 1 tbsp brown sugar
  • 2 tbsp grated fresh ginger
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup canola oil
  • wild rice
  • 4 cups romaine lettuce
  • 2 cups shredded red cabbage
  • 2 blood or navel oranges
  • 1/2 cup roasted peanuts
Instructions
  • To make the marinade, in a small bowl or measuring cup, whisk together the tamari, sesame oil, vinegar, and ginger. Place the chicken breasts in a shallow pan or baking dish and pour the marinade over the top. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 2 hours, turning occasionally to coat.
  • Select Sauté on the Instant Pot® and heat the oil. Working in batches, add the chicken breasts, reserving the marinade, and brown evenly on both sides, 2–3 minutes per side. Add the stock and use a wooden spoon to scrape up any browned bits. Add the reserved marinade and stir to combine. Press the Cancel button to reset the program.
  • Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 6 minutes at high pressure.
  • Meanwhile, to make the dressing, put the vinegar, tamari, brown sugar, ginger, pepper, and canola oil in a blender or food processor and blend until smooth. Set aside.
  • When the chicken has finished cooking, let the steam release naturally for 5 minutes, before turning the valve to Venting to quick-release any residual steam.
  • Carefully remove the lid and use tongs to transfer the chicken to a plate. Let the meat cool slightly and then shred it with two forks.
  • Divide the rice, lettuce, cabbage, chicken, oranges, and peanuts evenly among 4 plates. Serve with dressing alongside.
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