The pressure builds and you start counting down minutes until you eat. You spot those frozen breaded chicken strips sitting in the freezer, just calling your name. They gotta be cooked perfectly crispy to get that real flavor kick for this salad.
The valve hiss is like a countdown soundtrack as your pressure cooker works its broth depth wonders. You wonder if this quick release thing will be your buddy or your frenemy on timing. You can't wait to toss that crispy chicken with crunchy chow mein noodles.
While you wait for the natural release to do its slow release job, you start mixing the dressing with mayo, honey, and a hit of sesame oil. You feel the sweet and tangy vibe creeping in and know that this salad’s gonna be worth every bite.
Why Your Cooker Beats Every Other Pot
- It speeds up cooking like no other pot around, saving you time for things that really matter.
- The valve hiss lets you know when it's pressurized and ready to roll without guesswork.
- Quick release and slow release options give you total control over how you cook your dish.
- The broth depth you get is richer cause everything cooks sealed in, kinda concentrating flavors real good.
- No need for tons of oil since pressure traps moisture in, making meals healthier.
- Cleanup’s easier since you cook everything in one pot, less mess, less stress.
Check out our top pressure cooker recipes for more dishes that highlight these benefits. Also, our pressure cooker safety tips will help you make the most of your device every time.
All the Pieces for This Meal
- ½ cup mayonnaise
- ¼ cup honey
- 3 tablespoons rice vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon sesame oil
- Salt and pepper, to taste
- 5 pieces frozen breaded crispy chicken strips (see note)
- 2 cups chopped Romaine lettuce and 2 cups chopped iceberg lettuce
- 2 cups tri-color coleslaw mix
- 1 scallion, diced
- 15 ounce can mandarin oranges, fully drained
- ¼ cup sliced almonds
- ⅓ cup crunchy chow mein noodles
Make sure your chicken strips are frozen solid so they cook up crispy but stay juicy inside. You need the right mix of lettuces and coleslaw to get that perfect crunch and freshness. Don’t skip the scallion and mandarin oranges, they bring the salad’s vibe together with sweetness and a little pop.
Your Complete Cooking Timeline
- Cook the frozen breaded crispy chicken strips according to package instructions. Usually, this means using your pressure cooker’s sauté mode or oven if you gotta crisp ’em real nice. Let them cool slightly so they’re not too hot to chop.
- While chicken’s cooling, whisk together mayo, honey, rice vinegar, Dijon mustard, sesame oil, salt, and pepper in a medium bowl. This dressing is gonna turn that salad into a flavor party.
- Grab a big salad bowl and combine chopped Romaine lettuce, iceberg lettuce, and tri-color coleslaw mix. Toss ’em gently so the textures blend real nice but keep their crunch.
- Chop the cooked chicken strips into bite-sized pieces. You want each salad bite to have a perfect balance of chicken and crunch.
- Add the diced scallion and drained mandarin oranges into the salad bowl. They bring brightness and color that pop on first sight.
- Pour your dressing over the salad and toss it well so everything gets coated evenly. Don’t be shy about tossing – you want that dressing hugging every leaf and piece of chicken.
- Just serve immediately while chicken’s still got that little warm feeling. It’s the best way to enjoy the contrast with fresh veggies and crunchy chow mein noodles sprinkled on top.
Valve Hacks You Need to Know
- If you’re in a rush, go with the quick release right after cooking. You’ll catch that valve hiss faster and stop the cooking instantly, keeping chicken crisp.
- Slow release is your best friend if you want the flavors to settle in a bit and chicken to stay juicy. Just let the pressure drop naturally without fiddling with the valve.
- For best broth depth, wait for natural release unless recipe says otherwise. It lets steam and pressure work their magic, kinda melding flavors together more deeply.
Try these valve hacks and see why mastering pressure cooking can take your meals up a notch. For more tips, also explore our pressure cooker tricks and techniques.
The Flavor Experience Waiting for You
You catch that first bite with the crispy chicken strips giving a satisfying crunch right before that sweet and tangy dressing sneaks in. There’s this light sesame oil note that floats gently across your palate, making it all kinda comforting yet fresh.
The salad’s crunch from romaine, iceberg, and coleslaw mix keeps every forkful interesting. Don’t forget the mandarin oranges popping with juicy brightness and the almonds adding a little nutty surprise in the middle of it all.
Chow mein noodles sprinkled right on top bring extra crispy texture that’s like the exclamation point at the end of a delicious sentence. It’s fresh, it’s fun, and it’s exactly what you want on a weeknight when you gotta eat good but can’t fuss too much.
Keeping Leftovers Fresh and Ready
- Store leftover salad in an airtight container to keep the crispness as long as possible. Avoid mixing the dressing until you’re ready to eat the leftovers.
- If you know you’ll eat leftovers later, store dressing separately in a small jar or container to prevent sogginess.
- Chicken pieces keep best if stored in their own container with a little paper towel on top to catch moisture so they stay crispy-ish.
- When reheating chicken leftovers, use a skillet or oven method to regain some crisp instead of the microwave which makes it soggy.
What People Always Ask Me
- Can I use fresh chicken instead of frozen breaded strips? You can, but breaded frozen strips make it easier and give you that crisp texture that’s tough to replicate without frying.
- How do I make the dressing less sweet? Cut back on honey a little. Taste as you go until it hits your perfect balance.
- What if I don’t have tri-color coleslaw mix? You can substitute with just cabbage or any crunchy slaw blend you like.
- How long should the chicken cool before chopping? About 5-10 minutes works so you don’t burn your fingers but still keep the chicken warm.
- Why add mandarin oranges drained? It keeps the salad from getting watery and still adds juicy brightness.
- Can I prep this salad ahead for a party? Yes but keep components separate till last minute to keep everything crisp and fresh. Dress right before serving.
Asian Chicken Salad (Applebee’s Copycat)
Ingredients
Main ingredients
- ½ cup mayonnaise
- ¼ cup honey
- 3 tablespoons rice vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon sesame oil
- to taste Salt and pepper
- 5 pieces frozen breaded crispy chicken strips see note
- 2 cups chopped Romaine lettuce
- 2 cups chopped iceberg lettuce
- 2 cups tri-color coleslaw mix
- 1 scallion diced
- 15 ounce can mandarin oranges fully drained
- ¼ cup sliced almonds
- ⅓ cup crunchy chow mein noodles
Instructions
Instructions
- Cook the frozen breaded crispy chicken strips according to package instructions. Usually, this means using your pressure cooker’s sauté mode or oven if you gotta crisp ’em real nice. Let them cool slightly so they’re not too hot to chop.
- While chicken’s cooling, whisk together mayo, honey, rice vinegar, Dijon mustard, sesame oil, salt, and pepper in a medium bowl. This dressing is gonna turn that salad into a flavor party.
- Grab a big salad bowl and combine chopped Romaine lettuce, iceberg lettuce, and tri-color coleslaw mix. Toss ’em gently so the textures blend real nice but keep their crunch.
- Chop the cooked chicken strips into bite-sized pieces. You want each salad bite to have a perfect balance of chicken and crunch.
- Add the diced scallion and drained mandarin oranges into the salad bowl. They bring brightness and color that pop on first sight.
- Pour your dressing over the salad and toss it well so everything gets coated evenly. Don’t be shy about tossing – you want that dressing hugging every leaf and piece of chicken. Just serve immediately while chicken’s still got that little warm feeling with crunchy chow mein noodles sprinkled on top.
