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Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Warm chicken and bacon salad with mushrooms and eggs on a bed of crisp lettuce. Perfect for a cozy lunch for two.
Ingredients:
  • 2 large eggs
  • 2 slices smoked bacon
  • 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
Instructions:
  • In a large skillet over medium-high heat, cook the bacon until evenly browned, about 10 minutes, turning occasionally. Place the cooked bacon on paper towels to drain, then chop once cooled slightly.
  • Bring water to a gentle boil, carefully add eggs using a spoon, and cook for 8 minutes. Remove from heat, drain, and cover with cold water.
  • In a skillet, sizzle the chicken cubes, onion, and mushrooms in vegetable oil over medium heat until the chicken is cooked through and the mushrooms are tender, approximately 10 minutes.
  • In a salad bowl, combine iceberg lettuce, chicken-mushroom mixture, bacon, red bell pepper, cherry tomatoes, and white Cheddar cheese. Gently mix in mayonnaise to coat. Peel eggs, slice each into 3 wedges, and layer on top of the salad. Serve while warm.

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