Instant Pot Caribbean Chicken Salad with Sweet Orange Vinaigrette

It was tough deciding which dressing I wanted for this recipe. The Orange Vinaigrette is my favorite, but my husband LOVED this Honey Lime Vinaigrette so I will include it here as well.

2 boneless, skinless chicken breasts (about 1 ½ pounds) cut into small, bite size pieces

¼ cup pineapple juice

¼ cup soy sauce

¼ cup lime juice (about 2 limes)

1 tablespoons honey

1 tablespoon Worcestershire sauce

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground ginger

½ teaspoon coriander

¼ teaspoon cayenne pepper

¼ teaspoon cinnamon

¼ teaspoon ground allspice

¼ teaspoon curry powder

subheading: Sweet Orange Vinaigrette (double if you like a lot of dressing):

¼ cup orange juice concentrate, thawed (not orange juice)

¼ cup olive oil

2 tablespoons white wine vinegar

Kosher salt

Fresh cracked black pepper

subheading: To Assemble:

fresh baby spinach or spring mix

1 red bell pepper, cored and diced

1 avocado, diced

1 mango, diced

1 cup mandarin oranges

Can of sliced water chestnuts, sliced into thin strips

Crumbled goat or feta cheese

Roasted, salted cashews

Fresh cilantro, chopped

subheading: Honey Lime Vinaigrette (double if you like a lot of dressing):

¼ cup olive oil

2 tablespoons lime juice

1 tablespoon honey

1 teaspoon Dijon mustard

¼ teaspoon ground ginger

¼ teaspoon garlic powder

Pinch of allspice

Kosher salt

Fresh cracked black pepper

Note: Ingredients may have been altered from the original.

Directions at tidbits-marci.com

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