Amanda Frederickson's video: Asian Chicken Salad with Peanut Dressing using the Instant Pot

This salad is on heavy rotation in my house. Light but still hearty it is the perfect January reset salad. Also showing you how to make the easiest chicken in an Instant Pot. Enjoy! ******************************************************* Thanks for watching. Hit the like button if you enjoyed this video and make sure to subscribe for more cooking and all things food videos! Subscribe to Amanda's Channel: http://bit.ly/2dZcaoZ Follow Amanda Instagram: https://www.instagram.com/amandafrederickson/ Like Amanda on Facebook: https://www.facebook.com/amanda.p.frederickson/ Check out my Website: www.amandafrederickson.com Here is the link to the Instant Pot: http://amzn.to/2iDGaN5 ****************************************** Here is the full recipe: 1 lb boneless, skinless chicken breast 2 Tbs. toasted sesame oil salt 1 cup red cabbage 1 cup green cabbage 1 cup carrots, thinly sliced 1 cup zucchini, thinly sliced Handful of cilantro, roughly chopped 1/4 cup creamy peanut butter 1 Tbs. sesame oil 1 Tbs. rice wine vinegar 2 Tbs. water 1 tsp. red curry paste 1 tsp. fish sauce 1/2 cup roasted unsalted peanuts Cooking instructions for the chicken if using an Instant Pot: Add chicken and sesame oil to the Instant Pot insert. Spring with a big pinch of salt. Put the cover on the Instant Pot and lock into place. Using the manual function, set the timer for 20 minutes. When the timer has gone off, let the pressure release naturally for 10 minutes. Set chicken aside to cool slightly then using two forks, shred the chicken. Cooking instructions for the chicken if using an oven: Pre-heat oven to 350°F. Place chicken on a parchment lined baking sheet. Drizzle with sesame oil and a pinch of salt. Bake chicken for about 35 minutes or until an internal thermometer reaches 165°F. Set chicken aside to cool slightly then using two forks, shred the chicken. Make the dressing by combining the peanut butter, sesame oil, rice wine vinegar, water, red curry paste and fish sauce. Mix well. Assemble the salad by adding both red and green cabbage, carrots, zucchini and cilantro to a large bowl. Add chicken then drizzle peanut sauce over the salad. Mix well to combine, taste for salt and top with peanuts. Serve 4 to 6.