Instant Pot Chicken Bacon Avocado Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded Instant Pot chicken and hard-boiled eggs combined with fresh corn, bacon, avocado, and tomatoes, dressed with lemon-dill vinaigrette. This hearty salad is filling enough for a complete meal or works as a substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)
- 2 eggs
- 1 1/2 cups chicken broth (or 1 1/2 cups water with 1 1/2 tsp better than bouillon chicken base)
- 2 cups frozen white sweet corn
- 6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)
- 1/4 cup diced green onions
- 2 medium tomatoes, diced
- 3 small to medium ripe avocados, sliced into bite size pieces
- Kosher salt and freshly ground pepper to taste
- Juice from one lemon (about 3 Tbsp)
- 3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 tsp dried dill
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1586mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 984mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.