Chicken Club Pasta Salad with Pressure Cooker Flair
This delicious Chicken Club Pasta Salad is easy to make, using a pressure cooker for convenience and enhanced flavor with a variety of fresh ingredients and a creamy, tangy dressing.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 8 ounces Pasta Cavatappi or any available
- 1 cup Italian dressing
- ⅓ cup Mayonnaise
- ½ teaspoon Black pepper Plus extra for garnish
- 2 cups Chopped cooked chicken Leftover or freshly cooked
- 12 slices Thick-cut bacon Cooked crispy and crumbled
- 1 ½ cups Halved cherry tomatoes
- 6 ounces Cubed Muenster cheese
- 1 cup Chopped celery Plus some leaves for garnish
- 1 cup Chopped green bell pepper
- 1 Avocado Chopped (about ¾ cup)
Instructions
Instructions
- Cook the pasta. Follow package instructions but cook it in your pressure cooker using the broth depth tricks. Drain and set aside to cool so it doesn’t get mushy.
- Mix your dressing. In a big bowl, combine the Italian dressing, mayo, and black pepper. Toss it just right so the flavors blend perfectly.
- Combine cooked pasta with the dressing mixture. Stir it gently so pasta gets coated evenly but keeps that nice tender pull.
- Add protein and veggies. Throw in your chopped chicken, crumbled bacon, cherry tomatoes, Muenster cubes, celery, and green bell pepper. The colors get your appetite going.
- Toss everything until well mixed. You wanna make sure all flavors come together without squishing the avocado too much.
- Garnish and serve. Sprinkle celery leaves and a little black pepper on top before you dig in. Makes that presentation dang good for any get-together.
Notes
Use rotisserie chicken if you want to save time.
Adding a squeeze of lemon juice can enhance flavor.
If you don’t have Muenster cheese, try cheddar or mozzarella.