Asian Chicken Salad with Ginger Dressing


  • 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
  • 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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