Mandarin Orange Salad Pressure Cooker Style
This refreshing mandarin orange salad combines juicy chicken, fresh herbs, and crunchy nuts for a tangy, sweet, and satisfying dish made fast with a pressure cooker.
Equipment
- 1 Mixing bowl for dressing
- 1 Pressure cooker for cooking chicken
- 1 Large salad bowl for assembling salad
Ingredients
Main ingredients
- ⅓ cup oil
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon fresh parsley chopped
- coarse salt and pepper to taste
- 1 head red leaf lettuce cut
- 1 head romaine lettuce cut
- 3 celery stalks thinly sliced
- 1 bunch green onions thinly sliced
- 2 chicken breasts cooked and cut into ½-inch pieces
- 1 cup mandarin oranges canned or fresh
- ¼ cup peanuts
- ¼ cup sliced almonds
- 1 tablespoon fresh mint minced
- 1 tablespoon fresh basil minced
- coarse salt and pepper to taste
Instructions
Instructions
- Whisk oil, vinegar, sugar, parsley, salt, and pepper in a bowl until well combined.
- In a large salad bowl, combine red leaf and romaine lettuces, celery, and green onions.
- Cook chicken breasts in a preheated pressure cooker for 8-10 minutes. Then quick release and cut into ½-inch pieces.
- Add chicken, mandarin oranges, peanuts, almonds, mint, and basil to the salad. Pour over dressing and gently toss.
Notes
Store salad and dressing separately to keep it crisp. Nuts stay crunchy longer if added later. Chicken can be cooked ahead for fast prep.