Chicken Bacon Salad
This is a great salad to make ahead of time to take with you for a grab and go lunch. Super satisfying with delicious chicken, crispy bacon and avocado, this salad will keep you full all afternoon for your hectic workday!
TIP:
Serve this salad with homemade Ranch Dressing and or/ some blue cheese crumble.
Prepared with
Ingredients
- 1 1/2 pounds chicken breast, diced
- 1/2 cup water
- salt
- freshly ground black pepper
- 8 oz bacon, chopped or diced
- 4 cups chopped romaine lettuce
- 1 avocado, diced or sliced
- 1/2 cup cherry tomatoes, have
- 2 medium bowls
Instructions
Step 1
Place the chicken breast and water in the pot. Season with salt and pepper. Assemble the pressure lid making sure the pressure release valve is in the SEAL position.
Step 2
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
Step 4
Transfer the chicken to a bowl. Drain any excess water from the pot and wipe it out. Insert the basket in the pot.
Step 5
Close the crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to five minutes. Select START/STOP to begin.
Step 6
Once the unit is preheated, add the bacon to the basket.
Step 7
Close the crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to 15 minutes. Select START/STOP to begin, shaking the basket or stirring the bacon about halfway through cooking.
Step 8
When cooking is complete, transfer the bacon to a bowl. To assemble the salads, divide the lettuce among bowls. Top with the chicken, bacon, avocado, and cherry tomatoes.