Ingredients
The following ingredients have 4 Servings
- 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)
Instruction
- 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.
