Chicken Cobb Salad Pressure Cooker Recipe
This easy and flavorful Chicken Cobb Salad comes together quickly with juicy blackened chicken cooked in your pressure cooker, fresh veggies, creamy avocado, and tangy blue cheese. Perfect for a nutritious weeknight meal that satisfies every time.
Ingredients
Main ingredients
- 2 chicken breasts fresh or thawed for even cooking
- 1 ½ teaspoons blackened seasoning gives that spicy smoky flavor
- 1 tablespoon butter or olive oil for searing chicken nice and golden
- 1 large head romaine washed and chopped
- 2 hard-boiled eggs sliced into rounds or wedges
- 1 avocado sliced
- 1 small cucumber thinly sliced
- 1 cup cherry tomatoes halved
- 1 shallot shallot sliced (or ¼ cup red onions)
- ⅓ cup blue cheese crumbles
- 4 slices bacon cooked and crumbled
- ⅓ cup Red Wine Vinaigrette
Instructions
Instructions
- Rub chicken breasts with the blackened seasoning thoroughly to cover all sides.
- Heat butter or olive oil in a skillet over medium-high heat until hot but not burning.
- Lay chicken in skillet and cook 6-7 minutes on each side until blackened crust forms and no pink remains inside. Optionally check internal temperature.
- Remove chicken to rest for a few minutes to allow juices to redistribute for tender slices.
- In a large salad bowl, toss romaine, hard boiled eggs, avocado, cucumber, cherry tomatoes, shallot, and blue cheese crumbles together.
- Slice rested chicken breasts thinly and place over the salad base ensuring protein in every bite.
- Drizzle red wine vinaigrette over salad and gently toss. Serve immediately to enjoy freshness.
Notes
Store leftover salad and chicken separately to prevent sogginess. Chicken can be reheated gently; salad is best consumed within 2 days for freshness.