Chicken Club Pasta Salad Pressure Cooker Recipe
This Chicken Club Pasta Salad is creamy, tangy, and packed with protein-rich chicken, crispy bacon, and fresh veggies, all tossed together perfectly in a pressure cooker!
Ingredients
Main ingredients
- 8 ounces pasta cavatappi works great but use what you got
- 1 cup Italian dressing brings the tang and spice
- ⅓ cup mayonnaise for that creamy base everyone loves
- ½ teaspoon black pepper plus some extra for that finishing kick
- 2 cups chopped cooked chicken gives good hefty bites of protein
- 12 slices thick-cut bacon cooked crisp and crumbled adds crunch and smoky flavor
- 1 ½ cup halved cherry tomatoes for freshness and color
- 6 ounces cubed Muenster cheese smooth and melts just so
- 1 cup chopped celery plus leaves for garnish, to add that slight crunch and green
- 1 cup chopped green bell pepper for crunch and mild peppery sweetness
- 1 avocado chopped about ¾ cup to stir in right before serving for creaminess
Instructions
Instructions
- Cook the pasta first according to its package instructions in your pressure cooker. This gets it just right before everything gets mixed.
- Drain the pasta and let it cool a bit so it doesn’t get mushy when you add it to the dressing later.
- In a big mixing bowl, stir together the Italian dressing and mayonnaise until smooth and creamy.
- Add the cooled pasta, cooked chicken, crumbled bacon, cherry tomatoes, Muenster cheese, celery, and green bell pepper into the bowl. You wanna be gentle here so nothing squishes.
- Mix everything gently until all ingredients are well combined. You gotta get that creamy dressing coating everything in the bowl evenly.
- Season the whole thing with about ½ teaspoon black pepper or to your taste. Toss lightly again to mix.
- Right before serving, stir in the chopped avocado for extra creaminess and garnish with celery leaves for some green prettiness on top.
Notes
Serve cold or at room temperature. Make sure to add the avocado just before serving to maintain freshness.