Description
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.
Ingredients
- 2 slices smoked bacon
- 2 large eggs
- 2 teaspoons vegetable oil
- 2 skinless, boneless chicken breast halves, cubed
- 1 white onion, sliced
- ¾ cup sliced fresh mushrooms
- 3 cups torn iceberg lettuce
- ½ red bell pepper, diced
- 10 cherry tomatoes
- 2 ounces white Cheddar cheese, cut into 1/2-inch cubes
- ¼ cup mayonnaise
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 2