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Chinese Chicken Salad in a white bowl
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Instant Pot Chinese Chicken Salad

This Instant Pot Chinese Chicken Salad is so delicious we made it twice in the same week!  It is a restaurant-quality salad that is super easy to make at home.  The easy shredded chicken is flavored with ginger root and red wine vinegar, add chow mein noodles, almonds, sesame seeds and green onions, then drizzle with an easy homemade dressing for a delicious salad! This Instant Pot Chinese Chicken Salad is so delicious we made it twice in the same week!  It is a restaurant-quality salad that is super easy to make at home.  The easy shredded chicken is flavored with ginger root and red wine vinegar, add chow mein noodles, almonds, sesame seeds and green onions, then drizzle with an easy homemade dressing for a delicious salad!
Course Main Course
Cuisine Chinese
Keyword Instant Pot Chinese Chicken Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 420kcal
Author Jennifer @ Plowing Through Life

Ingredients

Chinese Chicken Salad

  • 3 chicken breasts defrosted
  • 3 slices fresh ginger root
  • 3 tablespoons red wine vinegar
  • 1/2 cup chicken broth
  • 2 bags shredded lettuce
  • 1 can chow mein noodles
  • 1/2 cup toasted almonds, sliced
  • 1/4 cup toasted sesame seeds
  • 2 green onions finely chopped

Chicken Salad Dressing

  • 4 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons white wine vinegar
  • 1/2 cup salad oil

Instructions

Chinese Chicken Salad

  • Add the red wine vinegar, broth and 3 chicken breasts to the Instant Pot.  Lay a slice of ginger on top of each chicken breast.  Seal the lid and pressure cook for 5 to 6 minutes.  Use natural release to keep chicken tender.  If the chicken isn't fork tender after a natural release then cook for a couple more minutes until it is.
  • Remove ginger and shred chicken.  Mix into any juices in the instant pot.  Replace lid and set aside until ready to eat.
  • Combine remaining salad ingredients.

Chicken Salad Dressing

  • Method of combining is very important.  Combine all ingredients except oil.  Dissolve over low heat.  Cool and add oil just when ready to combine salad.  Toss just before serving.

Notes

  • Chicken that is straight out of the refrigerator and cold will take longer to cook than chicken that has warmed up to room temperature for 20 to 30 minutes.
  • Be sure to follow all food safety guidelines when handling raw meat!
  • Always use the natural release when cooking meat to allow it time to rest at the pressure cooker depressurizes
  • Wait to mix the oil into the salad dressing until just before serving.
  • We like to make extra meat to use in salads throughout the week, but we wait to add the dressing and toppings to the lettuce until we are ready to eat.
  • All cooking appliances and conditions are different, so you should test these times and guidelines first in your own appliance to determine what adjustments may be needed!

Nutrition

Calories: 420kcal | Carbohydrates: 12g | Protein: 27g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 982mg | Potassium: 538mg | Fiber: 2g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg