Appetizers & Snacks, Side Dishes

Chicken Bacon Salad

  • Prep 5 mins
  • Total 39 mins
  • Easy
  • Serves 4

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


  • 2 medium bowls
  • 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.

  • Step 2

    Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.

  • 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.

  • 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.

  • 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. 

  • Step 6

    Once the unit is preheated, add the bacon to the basket.

  • 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. 

  • Step 8

    When cooking is complete, transfer the bacon to a bowl. To assemble the salads, divide the lettuce among bowls. Top with the chickenbacon, avocado, and cherry tomatoes.