Indulge in the comforting embrace of our Warm Chicken, Bacon, and Egg Salad. This isn't just a salad; it's a symphony of textures and flavors. Crispy bacon, tender chicken, and perfectly boiled eggs meld with fresh vegetables and creamy mayonnaise for a dish that's both satisfying and sophisticated.

Follow The Directions

01

Step

Crisp the Bacon (10 minutes): In a large skillet over medium-high heat, cook the bacon until perfectly crisp. Transfer to paper towels to drain, then chop into delectable pieces.

02

Step

Prepare the Eggs (8 minutes cooking, plus cooling): Gently lower eggs into a saucepan of boiling water. Reduce heat to medium and boil for 8 minutes. Immediately transfer to cold water to stop cooking. This will make the eggs easier to peel and give them a creamy, semi-soft yolk.

03

Step

Sauté the Chicken and Vegetables (10 minutes): Heat vegetable oil in a skillet over medium heat. Add the cubed chicken, sliced onion, and mushrooms. Cook until the chicken is no longer pink and the mushrooms are softened.

04

Step

Assemble the Salad: In a large salad bowl, combine the torn iceberg lettuce, the cooked chicken and mushroom mixture, and the crispy bacon. Add diced red bell pepper, cherry tomatoes, and Cheddar cheese cubes.

05

Step

Dress and Serve: Gently stir in mayonnaise, ensuring all ingredients are lightly coated. Peel the cooled eggs, cut each in half, and then into wedges. Arrange the egg wedges artfully on top of the salad. Serve warm and enjoy!

For an extra layer of flavor, consider adding a touch of Dijon mustard to your mayonnaise dressing.
If iceberg lettuce isn't your preference, try using mixed greens or romaine lettuce for a different texture.
Feel free to experiment with different cheeses! Gruyere or sharp cheddar would be delightful alternatives.
For a lighter option, consider using Greek yogurt instead of mayonnaise.