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Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing

Rated as 4.5 out of 5 Stars
0

"This is a delicious and tasty salad served with warm chicken and bacon, tossed in a mayonnaise dressing, and topped with semi-soft boiled eggs and cheese. Serve with crusty bread and butter."
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Ingredients

45 m servings 658
Original recipe yields 2 servings

Directions

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  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.
  2. Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
  3. Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
  4. Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

Nutrition Facts


Per Serving: 658 calories; 47.5 15.9 43 297 680 Full nutrition

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Reviews

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Fabulous, fabulous, fabulous!!!! Omitted the mushrooms since the kids don't like them. Loved the addition of bell pepper and tomatoes. Such a different combo from our normal grape/apple/nut c...

very good, i was impressed that mayo was all that was needed for dressing. but there is so much flavor