Avocado and Bacon Chicken Salad
A comforting and quick Avocado and Bacon Chicken Salad combining creamy avocados, crispy bacon, and tender chicken, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low-Carb
Ingredients
Scale
- 3 cups diced cooked chicken (leftover roast or rotisserie chicken)
- 1 1/2 avocados (ripe but firm, diced)
- 7 strips bacon (crispy)
- 1/2 cup mayo (adjust to creaminess preference)
- Salt and pepper to taste
- 1 tablespoon cilantro (finely chopped, optional)
Instructions
- Prepare the Pressure Cooker: Add water to cover the bottom, sprinkle with salt, and cook chicken for about 10 minutes.
- Cook the Bacon: Heat a skillet over medium heat, add bacon strips, and cook until crispy and golden.
- Dice the Avocados: Slice and dice the firm but ripe avocados into bite-sized pieces.
- Shred the Chicken: After cooking, allow a quick release of steam and shred the chicken into a mixing bowl.
- Combine the Ingredients: Add diced avocado, crispy bacon, mayo, salt, pepper, and cilantro to the chicken.
- Mix It Up: Gently fold all ingredients together to keep the avocados intact.
- Serve and Enjoy: Scoop onto a plate or into a bowl; can be served immediately or chilled.
Notes
For creaminess, add more mayo or Greek yogurt. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg