Chopped Asian-Inspired Chicken Salad with ‘Peanut Dressing’
This vibrant and crunchy chopped Asian chicken salad features tender pressure-cooked chicken tossed with fresh romaine, colorful veggies, and a creamy peanut dressing bursting with layered flavors for a quick, satisfying meal.
Ingredients
Ingredients
- 4 cups chopped romaine lettuce about one large head, washed and dried
- 1 cup matchstick carrots for that sweet, crunchy bite
- 1 cup diced red cabbage pretty and adds color plus crunch
- 1/2 cup slivered almonds toasty crunch throughout
- 2 cups shredded cooked chicken pressure cooker helps you get it tender and juicy
- 10.7 ounces mandarin oranges, canned and drained reserve 2 tablespoons of the juice for the dressing
- 1/4 cup chopped fresh cilantro fresh herbal punch
- 3/4 cup thinly sliced green onions diagonally cut for that subtle bite
- 1/2 teaspoon black sesame seeds to sprinkle
- 1/2 teaspoon toasted white sesame seeds to sprinkle
- 2 tablespoons mandarin juice reserved from the mandarin oranges
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon creamy cashew butter or creamy nut butter of your choice
- 2 garlic cloves minced
- 2 tablespoons rice vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes optional, for a kick
- 1/2 teaspoon toasted sesame oil
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
Instructions
- Place your chicken in the pressure cooker. Add a little water or broth just enough to cover the bottom. Lock the sealing ring in place and shut the lid. Set your cooker to high pressure for about 8 minutes. Keep an ear out for the valve hiss — that’s your signal it’s working.
- Once the timer dings, quickly do a quick-release of the steam. Watch the float valve drop before opening the lid. Take out the chicken and shred it with two forks while it’s still warm. The steam cues you got mean it’s tender and ready for the salad.
- In a big bowl, toss your romaine, matchstick carrots, red cabbage, almonds, shredded chicken, drained mandarin oranges, cilantro, and green onions. Make sure everything is mixed evenly — you want every bite packed with veggies and chicken.
- In a separate small bowl, whisk together reserved mandarin juice, coconut aminos, fish sauce, creamy cashew butter, minced garlic, rice vinegar, ground ginger, crushed red pepper flakes (if using), and toasted sesame oil. Pour this peanut dressing over your chopped salad and toss gently to coat everything nicely. Sprinkle on the black and toasted white sesame seeds last.
Notes
This chopped Asian-inspired chicken salad is perfect for a quick, healthy meal full of fresh and vibrant flavors. It can be customized easily and stored for leftovers by keeping the dressing separate until serving.