Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing

Name: Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 slices smoked bacon; 2 large eggs; 2 teaspoons vegetable oil; 2 skinless, boneless chicken breast halves, cubed; 1 white onion, sliced; 0.75 cup sliced fresh mushrooms; 3 cups torn iceberg lettuce; 0.5 red bell pepper, diced; 10 cherry tomatoes; 2 ounces white Cheddar cheese, cut into 1/2-inch cubes; 0.25 cup mayonnaise; salt and ground black pepper to taste

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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.

Submitted by holliek8

Published on February 1, 2020

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Servings:

Yield:

2 servings

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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

Directions

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.

Nutrition Facts (per serving)

658	Calories
48g	Fat
16g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 658
% Daily Value *
Total Fat 48g	61%
Saturated Fat 14g	68%
Cholesterol 297mg	99%
Sodium 758mg	33%
Total Carbohydrate 16g	6%
Dietary Fiber 4g	13%
Total Sugars 6g
Protein 43g	86%
Vitamin C 61mg	68%
Calcium 279mg	21%
Iron 3mg	17%
Potassium 828mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.