Avocado and Bacon Chicken Salad Pressure Cooker Style
This pressure cooker style chicken salad blends creamy avocado and crispy bacon for a quick, flavorful meal that’s perfect for busy days.
Equipment
- 1 skillet for cooking bacon
- 1 large bowl for mixing ingredients
- 1 sharp knife for dicing chicken and avocado
- 1 paper towels to drain bacon
Ingredients
Main ingredients
- 3 cups diced cooked chicken leftover roast or rotisserie chicken
- 1 ½ avocados ripe but firm, diced
- 7 strips bacon crispy
- ½ cup mayo adjust to creaminess preference
- to taste salt and pepper simple staples
- 1 tablespoon cilantro finely chopped, optional
Instructions
Instructions
- Cook 7 strips of bacon in a skillet over medium heat until crispy but not burnt. Remove and drain on paper towels.
- Dice cooked chicken into bite-sized pieces.
- Dice 1 ½ ripe but firm avocados.
- In a large bowl, combine diced chicken, avocado, and crumbled cooled bacon.
- Add half a cup of mayo and mix gently until coated but still chunky.
- Season with salt and freshly cracked black pepper to taste. Add optional chopped cilantro. Serve chilled or at room temperature.
Notes
Serve chilled for best flavor or at room temperature if short on time. Store leftovers in an airtight container for up to 2 days. Avoid freezing avocado as it becomes mushy.