Instant Pot Low Carb Avocado Chicken Salad
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4.67 from 3 votes

Instant Pot Low Carb Avocado Chicken Salad

Low Carb Avocado Chicken Salad with Instant Pot lemon infused chicken, bacon, crunchy radish and eggs drizzled with homemade vinaigrette makes a delicious meal. 
Prep Time20 mins
Cook Time3 mins
Pressure Release5 mins
Total Time23 mins
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: All, California, Healthy, Keto, Low Carb
Servings: 4 people
Calories: 834kcal
Author: Jill Selkowitz

Ingredients

  • 2 large Chicken Breasts Boneless/Skinless boneless/skinless
  • 3 large Eggs
  • 2 Lemons cut in half
  • 2 large Avocados firm, but ripe
  • 1 cup Radishes quartered
  • 8 ounces Bacon cooked/chopped

Dressing

Instructions

  • Squeeze half of lemon into Vitamix or blender. Add the rest of the dressing ingredients and blend until well combined.  Pour dressing into a container and place in refrigerator until ready to use.
  • Slice one half of lemon into slice and squeeze the rest of the lemons into cooking pot.  .Add 1 cup water to cooking pot and place trivet into cooking pot.
  • Place chicken breasts on top of trivet. Place lemon slices on on top of chicken.  
  • Place eggs into a steamer basket and place basket on top of chicken. If you don't have a steamer basket, just place lemons on top of chicken or use another trivet.
  • Lock on lid and close pressure valve.  Cook at high pressure for 3 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
  • Open lid and quickly remove eggs and trivet, allowing the chicken breasts to fall into liquid. (Kind of like poaching.) Replace lid and let sit in liquid for five minutes.
  • Remove chicken breasts and chop into bite sized pieces and place into a bowl with a 2 Tablespoons of cooking liquid. Place the chicken and eggs into the refrigerator to chill.
  • To assemble salad:  Add chopped chicken breasts, quartered radish, chopped bacon, chopped avocado into a bowl. Peel and chop eggs and place into salad bowl.
  • Shake dressing and pour over salad. Garnish with chopped chives. Mix salad together right before serving.

Notes

Nutrition

Calories: 834kcal | Carbohydrates: 17g | Protein: 39g | Fat: 69g | Saturated Fat: 27g | Cholesterol: 267mg | Sodium: 885mg | Potassium: 1218mg | Fiber: 8g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 46mg | Calcium: 66mg | Iron: 2.4mg