Instant Pot Chicken Bacon Avocado Salad
Shredded chicken breasts and hard-boiled eggs are cooked in your Instant Pot and then combined with corn, bacon, green onion, tomatoes, and a lemon dill dressing. A fresh and surprisingly filling entree or side dish.
Shredded chicken breasts and hard-boiled eggs are cooked in your Instant Pot and then combined with corn, bacon, green onion, tomatoes, and a lemon dill dressing. A fresh and surprisingly filling entree or side dish.
- 2 eggs
- 1/8 tsp black pepper
- 1 tsp kosher salt
- 2 medium tomatoes diced
- 3 tbsp extra virgin olive oil
- 1/4 cup diced green onions
- kosher salt and freshly ground pepper to taste
- 1 tsp dried dill
- 2 boneless skinless chicken breasts (i used frozen b
- 1 1/2 cups chicken broth (or 1 1/2 cups water with 1 1/2 tsp
- 2 cups frozen white sweet corn
- 6 oz bacon cooked and crumbled (or 3 oz package of real bacon bits)
- 3 small to medium ripe avocados sliced into bite size pieces
- juice from one lemon (about 3 tbsp)
- Carbohydrate 4.07465768579333 g
- Cholesterol 20.9110090413333 mg
- Fat 16.4464968709067 g
- Fiber 0.656875020186106 g
- Protein 5.1071071796 g
- Saturated Fat 4.93211033171633 g
- Serving Size 1 1 serving (118g)
- Sodium 509.031627423 mg
- Sugar 3.41778266560723 g
- Trans Fat 1.54549365047933 g
- Calories 184 calories
Step-by-step
- Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place a rack in the bottom of the IP. Place frozen chicken on top of the rack. If using fresh chicken, you don't need a rack. Just place the chicken in the chicken broth.
- Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken.
- Secure the lid on top of the IP. Make sure the valve is set to sealing. Press the manual button and adjust the time to 10 minutes.
- When the timer beeps, let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting.
- While the chicken is cooking, prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes, etc.). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper, and dill in a small bowl.
- Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop them up.
- Place the chicken on a cutting board and use a knife and fork to shred or cut the chicken into bite-size pieces. Place the chicken in a salad bowl.
- Add in the avocados, corn, bacon, green onions, hard-boiled eggs, and tomatoes. Toss together.
- Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.
Instant Pot Chicken Bacon Avocado Salad: A Busy Woman's Delight
Life as a working woman is a whirlwind. Between meetings, deadlines, and the never-ending to-do list, finding time for a healthy and delicious meal can feel like a Herculean task. That’s why I’ve fallen head over heels for this Instant Pot Chicken Bacon Avocado Salad – it's quick, easy, and surprisingly satisfying, perfectly fitting into even the most jam-packed schedule.
Forget spending hours slaving over a hot stove; this recipe takes advantage of the Instant Pot's magic. The chicken and eggs cook simultaneously, saving precious minutes. While the pressure cooker works its wonders, I can quickly chop vegetables, cook the bacon, and whip up the simple yet flavorful lemon dill dressing. It's a symphony of efficiency that leaves me with more time for things that truly matter, like grabbing a coffee with a friend or finally tackling that mountain of paperwork.
The beauty of this salad lies not only in its speed but also its adaptability. It's a blank canvas for your culinary creativity. Feel free to swap out ingredients to suit your preferences and what's available. Love roasted red peppers? Throw them in! Prefer a different type of cheese? Go for it! This salad is all about celebrating fresh, vibrant flavors and making mealtime a joyful experience, even amidst the chaos of a busy day. The creamy avocados, crunchy bacon, juicy tomatoes, and tender chicken create a delightful textural contrast that keeps things interesting. And the zesty lemon dill dressing? It's the perfect finishing touch, adding a touch of brightness and sophistication.
Beyond the Recipe: A Quick Guide to Time Management
This recipe isn't just about a delicious meal; it's a microcosm of effective time management. The principles at play here – planning, multitasking, and efficient use of tools – are just as valuable in other aspects of life. Think of the Instant Pot as a metaphor for productivity hacks. By streamlining processes and optimizing resource utilization (like your time and energy), we can achieve remarkable things, both in the kitchen and beyond. This salad is my reminder that even amidst a busy lifestyle, a healthy, flavorful meal is attainable and enjoyable.
Tips for Success:
- Prep ahead: Chop your vegetables the night before to save time during the week. This small act of planning makes a big difference.
- Embrace leftovers: Double the recipe and enjoy leftovers for lunch the following day. Less cooking, more time for you.
- Customize it: This salad is highly adaptable. Don't be afraid to experiment with different ingredients and dressings.
So, next time you’re short on time but craving a satisfying meal, reach for this Instant Pot Chicken Bacon Avocado Salad. It’s more than just a recipe; it’s a testament to the power of smart planning and efficiency. Enjoy!
