Last week I made a Waldorf salad that turned out SO good, that it made me want to come up with more salad recipes that hold up to a week of food storage, so Kyle can take them for his lunches.
We like to have a cold meal for lunch, and a hot meal for dinner.
This week I came up with this recipe, and it did hold up! It has a bunch of crunchy vegetables that won’t wilt in dressing, but also aren’t super laborious to chew.
Ingredients:
- 2 pounds chicken breast.
- 3 bunches fresh asparagus, thin.
- 1 bag radishes, about 2 cups (optional).
- 1 dozen hard boiled eggs.
- 12 ounces of Mayo (like Better Body Foods avocado Mayo).
- 8 ounces cream cheese.
- 12 ounces Bacon (like center cut, hickory smoked).
- 1 tsp garlic powder.
- 2 tsp onion powder.
- 2 celery stalks.
- 6 ounces parmesan cheese, grated (I use Kraft).
- 1 English (otherwise known as Hot House) cucumber.
Directions:
- Trim the ends off the asparagus, and cut it into 1 inch pieces.
- Dice the radishes (if using), and add them to the asparagus.
- Dice the cucumber and put it in a separate bowl.
- Rinse, trim and slice the celery into 1/8 inch pieces (crosswise), and add them to the cucumbers.
- In the Always pan with strainer insert, heat 4 cups of water to boiling, then add half the asparagus/radish mixture.
- Cook over medium heat for 3 minutes.
- Use strainer insert to drain the hot water from the vegetables, and transfer them to a large bowl.
- Repeat with other half of asparagus/radish mixture.
- In a microwave safe bowl, melt cream cheese in the microwave for 1 minute.
- Transfer to a large bowl, and stir well.
- Add entire jar of mayonnaise, and all of the parmesan. Stir again.
- Add this to the asparagus/radish mixture, and add celery and cucumbers, and stir well.
- Cover and refrigerate.
- In an instant pot with trivot, add 12 eggs and 2 cups of water.
- Cook on high pressure for 4 minutes, then cook an additional 9 minutes without venting the steam. Note: be sure to turn the “keep warm” setting off after the first 4 minutes.
- Vent steam, then use a slotted spoon, and transfer eggs to an ice bath for 10 minutes.
- Drain water from instant pot. Set trivot aside.
- Add bacon to instant pot, and cook on the “saute” setting, stirring regularly with a wooden spatula for 20 minutes.
- Peel the hard boiled eggs, and stir the bacon between each egg.
- When the bacon is done, turn instant pot off, and leave the bacon while you finish peeling and dicing the hard boiled eggs.
- Transfer eggs to a large bowl.
- Mince bacon, and add it to the eggs.
- Keeping the bacon grease in the instant pot, add diced chicken breast, and cook it on the “sauté” setting until done (about 5-6 minutes).
- Fish out chicken with tongs, or a slotted spoon, and add it to the bacon and eggs.
- Save chicken stock for something else (it’s amazing! I drank it from a mug).
- Stir bacon, eggs and chicken.
- Add this to vegetables and stir well. All done!
Serves 7 men, or 14 women. You know what size your appetite is. 😏
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