Instant Pot Fluffy Honey Glazed Ginger Chicken Salad (Dairy-Free)
This tender, shredded chicken salad is infused with a sweet and zesty honey-ginger glaze, served over a bed of crisp greens for a refreshing, protein-packed meal. Made quickly in the Instant Pot, it's a perfect make-ahead lunch that's naturally dairy-free.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 1 cup low-sodium chicken broth or water
- 3 tbsp honey or maple syrup for vegan option
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger finely grated
- 2 tsp soy sauce use tamari for gluten-free
- 1 tsp sesame oil optional for flavor
- 4 cups mixed greens such as romaine, spinach, and arugula
- 1 cup shredded carrots store-bought or fresh
- 1/2 cup sliced almonds toasted, for crunch
- 2 tbsp green onions thinly sliced
Notes
Storage: Store the glazed chicken separately from the greens in an airtight container in the refrigerator for up to 3 days. Assemble the salad just before serving to keep the greens crisp. Make-Ahead: You can cook and shred the chicken up to 2 days in advance. Reheat gently in a skillet or microwave and toss with the glaze before assembling. Variations: Add diced apple or celery for extra crunch. For a spicier kick, add a pinch of red pepper flakes to the glaze. Serve over quinoa or rice for a heartier grain bowl.