Name: Asian Chicken Salad with Ginger Dressing
Total time: 14 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1/4 cup tamari (60 ml); 2 tsp toasted sesame oil; 2 tsp rice vinegar; 2 tbsp grated fresh ginger; 1 1/2 lb boneless, skinless chicken breasts (680 g); 1 tbsp canola oil; 1/2 cup chicken stock (120 ml, page 270 or store-bought); 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 (60 ml); wild rice; 4 cups romaine lettuce (chopped, 200 g); 2 cups shredded red cabbage (200 g); 2 blood or navel oranges; 1/2 cup roasted peanuts (75 g)

Asian Chicken Salad with Ginger Dressing

By :Weldon Owen

asian chicken salad, ginger dressing recipe, ginger recipes, chicken salad with ginger

Fragrant ginger-marinated chicken pairs beautifully with wild rice, blood orange, and red cabbage in this colorful salad. Garnish with fresh cilantro leaves.

Course

Dinner, Salad, Side Dish

Cuisine

Asian

Difficulty

Easy

Browse Category

Poultry, Salad, Side Dishes

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Breast, tamari

Keyword

chicken salad, salad recipe

Cook Time

14 minutes

Passive Time

30 minutes

Servings

4 servings

Ingredients

FOR THE MARINADE

1/4 cup tamari 60 ml
2 tsp toasted sesame oil
2 tsp rice vinegar
2 tbsp grated fresh ginger
1 1/2 lb boneless, skinless chicken breasts 680 g
1 tbsp canola oil
1/2 cup chicken stock 120 ml, page 270 or store-bought

FOR THE DRESSING

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 60 ml

FOR SERVING

wild rice
4 cups romaine lettuce chopped, 200 g
2 cups shredded red cabbage 200 g
2 blood or navel oranges
1/2 cup roasted peanuts 75 g

Course

Dinner, Salad, Side Dish

Cuisine

Asian

Difficulty

Easy

Browse Category

Poultry, Salad, Side Dishes

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Breast, tamari

Keyword

chicken salad, salad recipe

Cook Time

14 minutes

Passive Time

30 minutes

Servings

4 servings

Ingredients

FOR THE MARINADE

1/4 cup tamari 60 ml
2 tsp toasted sesame oil
2 tsp rice vinegar
2 tbsp grated fresh ginger
1 1/2 lb boneless, skinless chicken breasts 680 g
1 tbsp canola oil
1/2 cup chicken stock 120 ml, page 270 or store-bought

FOR THE DRESSING

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 60 ml

FOR SERVING

wild rice
4 cups romaine lettuce chopped, 200 g
2 cups shredded red cabbage 200 g
2 blood or navel oranges
1/2 cup roasted peanuts 75 g

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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Weldon Owen

Complete Instant Pot® Collection The Instant Pot® has become an instant classic, a must-have item for home cooks everywhere. Designed to increase the versatility of your Instant Pot® or Duo Crisp machine, The Complete Instant Pot® Cookbook features a curated collection of classic and contemporary recipes that utilize this innovative device to its maximum potential and yield delicious, streamlined meals. The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, grains, and beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot®. Quick and simple soup stocks—including chicken, fish, bone, and vegetable—allow you to maximize the flavor of your favorite dishes in less time than traditional methods. Plus, the Instant Pot® primer gives you all the insider tips on how to maximize the effectiveness and versatility of the Instant Pot® and the Air Fryer lid. Beyond the basics, The Complete Instant Pot® Cookbook covers a versatile range of flavor profiles and dishes. From comforting classics like bolognese, posole, and Thai basil noodles, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, to decadent desserts like molten lava cakes and key lime pie, you’ll find plenty of inspiration for getting the most out of your pressure cooker.