Mandarin Orange Chicken Salad Pressure Cooker Recipe
This crunchy mandarin orange chicken salad combines tender shredded chicken with fresh napa and red cabbage, matchstick carrots, red bell pepper, and mandarin segments tossed in a bright and zesty orange sesame ginger dressing. The roasted almonds add a satisfying crunch, making this salad a fresh and flavorful meal perfect for lunch or dinner.
Equipment
- 1 blender
- 1 pressure cooker
Ingredients
Salad & Dressing Ingredients
- 4 cups napa cabbage or green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup matchstick carrots
- 1 red bell pepper thinly sliced
- 1/3 cup green onions or scallions
- 2 cups shredded chicken breast cooked till just tender
- 2 mandarin oranges or clementines peeled and segmented
- 1/2 cup roasted and salted almonds chopped
- sesame seeds for topping, optional
- 1/4 cup freshly squeezed orange juice juice from about 1 ½ mandarin oranges
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 3 tablespoons tamari
- 2 cloves garlic roughly chopped
- 2 inch fresh ginger roughly chopped
- 1/2 cup sesame oil
Instructions
Instructions
- Add all dressing ingredients to a blender and blend until smooth. Set aside.
- Toss cabbage, carrots, bell pepper, green onions, and shredded chicken in a large bowl.
- Pour dressing over salad and toss to combine.
- Add mandarin orange slices and chopped almonds to salad and gently toss again. Top with sesame seeds, if desired.
- Serve immediately or transfer to a glass container and store in the fridge for up to 4 days.
- Cook shredded chicken in pressure cooker with garlic, ginger, tamari, rice vinegar, honey, and sesame oil under high pressure for 10 minutes; quick release. Shred once done if needed.
- Chill salad for about 30 minutes to let flavors blend nice and good.
Notes
Use pre-cooked rotisserie chicken to save time. Pre-shredded cabbage and carrots can speed up prep. Use slow release on pressure cooker for 5 minutes if you want juicier chicken. Make dressing ahead for better flavor.