Appetizers & Snacks, Side Dishes
Chicken Bacon Salad
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This is a great salad to make ahead of time to take with you for a grab and go lunch. Super satisfying with delicious chicken, crispy bacon and avocado, this salad will keep you full all afternoon for your hectic workday!
TIP: Serve this salad with homemade Ranch Dressing and or/ some blue cheese crumble.
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 1/2 pounds chicken breast, diced
- 1/2 cup water
- salt
- freshly ground black pepper
- 8 oz bacon, chopped or diced
- 4 cups chopped romaine lettuce
- 1 avocado, diced or sliced
- 1/2 cup cherry tomatoes, have
Utensils
- 2 medium bowls
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Step 1
Place the chicken breast and water in the pot. Season with salt and pepper. Assemble the pressure lid making sure the pressure release valve is in the SEAL position.
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Step 2
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
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Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
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Step 4
Transfer the chicken to a bowl. Drain any excess water from the pot and wipe it out. Insert the basket in the pot.
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Step 5
Close the crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to five minutes. Select START/STOP to begin.
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Step 6
Once the unit is preheated, add the bacon to the basket.
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Step 7
Close the crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to 15 minutes. Select START/STOP to begin, shaking the basket or stirring the bacon about halfway through cooking.
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Step 8
When cooking is complete, transfer the bacon to a bowl. To assemble the salads, divide the lettuce among bowls. Top with the chicken, bacon, avocado, and cherry tomatoes.
