WHISK together the ingredients for the dressing/marinade until well combined. Mix the chicken breasts and 1/4 cup of the marinade in a
large Ziploc bag and marinate in the refrigerator for 2-3 hours (or overnight).
PLACE the chicken in an Instant Pot along with the marinade and cook at high pressure for 8 minutes. If you use more chicken
increasing the recipe) you will need to cook longer. Allow the pressure to naturally release and shred the chicken using tongs or two forks.
COMBINE all ingredients for the salad except the sesame seeds in a large bowl while the chicken is cooking.
DIVIDE the salad between two plates, top each with half the shredded chicken, the reserved dressing, then garnish with the sesame seeds.