Instant Pot Asian Chicken Salad

instantloss.com

Debbie Middleton

subheading: For the Chicken:

2 8 ounce boneless skinless chicken breasts

1 tablespoon coconut aminos

2 teaspoons sesame oil

2 teaspoons minced garlic

1 teaspoon fresh grated ginger

½ teaspoon fine sea salt

¼ teaspoon fine ground black pepper

1 mandarin orange, peeled and divided into slices

1 green onion, thinly sliced

subheading: Ginger Dressing:

¼ cup fresh squeezed orange juice

3 tablespoons avocado oil

1 tablespoon coconut aminos

1 tablespoon rice vinegar

1 tablespoon almond or peanut butter

2 teaspoons fresh grated ginger

1 teaspoon sesame oil

⅛ teaspoon fine sea salt

subheading: For the Salad:

1 large head romaine, thinly sliced

2 cups finely shredded red cabbage

1 large carrot, shredded

2 tablespoons slivered almonds

1 green onion, thinly sliced

Directions at instantloss.com

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