Go Back
–+ servings

Patti Thai'rific Chicken Salad

Sue Lau
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Pressure release 10 minutes
Course Main Course
Cuisine American, Asian, Thai
Servings 4
Calories 617 kcal

Equipment

  • 1 Instant Pot or Electric Pressure Cooker

Ingredients
  

Chicken:

  • 1 pound chicken breast tenders/tenderloins
  • 1 tablespoon granulated chicken bouillon
  • 1 tablespoon ranch dressing mix
  • 1 cup water

Salad and Dressing:

  • 6 tablespoons water or chicken cooking liquid
  • 1/3 cup Thai Lime & Chili Cashews chopped
  • 1/4 cup finely grated carrot
  • 1 tablespoon chopped cilantro
  • 1 scallion minced
  • 1 cup mayonnaise
  • 3 teaspoons granulated sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Thai seasoning loose in container of cashews
  • 1/2 teaspoon salt

Instructions
 

  • Place chicken tenders in Instant Pot with water, bouillon and ranch dressing mix.
  • Place the lid on the cooker and set to seal.
  • Cook at pressure on the high setting for ten minutes; use the quick release.
  • Remove chicken and drain; when cool enough to handle, shred the chicken.
  • Mix the chicken with the salad and dressing ingredients, stirring to mix well.
  • Serve as a salad or in sandwiches.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 617kcalCarbohydrates: 10gProtein: 27gFat: 52gSaturated Fat: 8gPolyunsaturated Fat: 27gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 96mgSodium: 1371mgPotassium: 549mgFiber: 1gSugar: 5gVitamin A: 1449IUVitamin C: 3mgCalcium: 25mgIron: 2mg
Keyword Chicken Salad Chick recipes, Copycat Recipes
Tried this recipe?Let us know how it was!