This is a delicious and tasty salad served with warm chicken and bacon tossed in a mayonnaise dressing and topped with semisoft boiled eggs and cheese Serve with crusty bread and butter
Prep Time
45 mins
Dificult
Medium
Servings
2
Ingredients
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.
