BLT Chicken Salad You Can Make in Your Pressure Cooker
Creamy, savory, and tangy, this BLT chicken salad is a lightened-up higher-protein take on the classic sandwich.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl large
Ingredients
Main ingredients
- 2 ½ cups cooked shredded chicken gotta have that tender base
- 4 strips bacon cooked crisp and chopped
- ½ cup sliced cherry or grape tomatoes juicy little bursts of flavor
- ¼ cup diced red onion for that mild sharp bite
- 2 tablespoons chopped fresh chives or green onion fresh and oniony
- ¼ cup mayonnaise creamy and rich
- ¼ cup plain Greek yogurt keeps the dressing bright and tangy
- ½ teaspoon garlic powder giving that subtle savory kick
- ½ teaspoon onion powder rounds out flavor nicely
- ¼ teaspoon fine salt just enough seasoning to make ya smile
- ⅛ teaspoon black pepper
Instructions
Instructions
- Cook your chicken in the pressure cooker with enough water or broth to cover. Use the pressure build feature, then cook on high pressure for about 10 minutes. Once done, go for a quick release to get that tender pull texture.
- While your chicken is cooking, fry those 4 strips of bacon until crisp. Chop ’em up into small pieces and set aside.
- Shred your cooked chicken with forks or hands. It’s so tender it kinda just falls apart on its own.
- In a big ol’ bowl, toss shredded chicken, chopped bacon, sliced tomatoes, diced red onion, and chives together.
- In another smaller bowl, mix mayo, Greek yogurt, garlic powder, onion powder, salt, and pepper 'til smooth. Pour this dressing over the chicken mixture and stir it all up until good and coated.
- Cover the salad and chill it in the fridge at least half an hour for flavors to meld perfectly. Then it’s ready to serve on lettuce or as sandwich filling.
Video
https://youtube.com/watch?v=DrzJh-8URN8%3Ffeature%3Doembed
Notes
Serve with crackers, in a tortilla or lettuce wrap, as a sandwich, or over a bed of greens.