Instant Pot Low Carb Avocado Chicken Salad
- 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
- 1/3 cup Vegetable Oil
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoon Fresh Water
- 1 clove Fresh Garlic
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Sea Salt
- 1/8 teaspoon Dry/Ground Mustard Seed
- 1/8 teaspoon Freshly Ground Black Pepper
- 1 teaspoon White Sugar or Low Carb Sweetener
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.