The pot lid rattles and you know dinner is almost ready
You gonna love how quick and easy this is, y'all. You start by cooking your bacon to crispy perfection, and in that same pressure cooker, you can warm up your shredded chicken. It gotta be cooked just right so it stays juicy but is easy to shred later.
As the pressure builds, you getting ready to toss everything together. The smell of bacon fills the air, and you feel the warm promise of a tasty salad waiting for you. Once the cooker releases pressure naturally, you know it's time to mix and chill or dig right in.
This kinda kitchen hack helps you cut down on the clean up and saves loads of time. No need to boil two pots or stand over the stove for ages. You just load, pressure cook, and mix. Simple, fast, and super flavorful - that's what this dish is all about.
BLT Chicken Salad
Ingredients
Main ingredients
- 8 slices Bacon thick cut
- 2 cups Shredded Chicken cooked
- 4 cups Romaine Lettuce chopped
- 1 cup Cherry Tomatoes halved
- ½ cup Red Onion thinly sliced
- ½ cup Mayonnaise
- 2 tablespoon Lemon Juice freshly squeezed
- 1 teaspoon Garlic Powder
- ¼ teaspoon Black Pepper freshly ground
- to taste Salt
Instructions
Instructions
- Cook bacon in the pressure cooker until crispy, then remove and set aside.
- In the same cooker, warm shredded chicken until heated through.2 cups Shredded Chicken
- Chop romaine lettuce, halve cherry tomatoes, and thinly slice red onion.4 cups Romaine Lettuce, 1 cup Cherry Tomatoes, ½ cup Red Onion
- Mix mayonnaise, lemon juice, garlic powder, black pepper, and salt in a bowl to create the dressing.½ cup Mayonnaise, 2 tablespoon Lemon Juice, 1 teaspoon Garlic Powder, ¼ teaspoon Black Pepper, to taste Salt
- Toss cooked chicken, bacon, and vegetables with the dressing. Chill if desired and serve.2 cups Shredded Chicken, 4 cups Romaine Lettuce, 1 cup Cherry Tomatoes, ½ cup Red Onion, ½ cup Mayonnaise, 2 tablespoon Lemon Juice, 1 teaspoon Garlic Powder, ¼ teaspoon Black Pepper, to taste Salt
