Hot Bacon and Chicken Salad Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| Italian salad dressing | 1/3 Cup (16 tbs) | |
| Dry mustard | 1/4 Teaspoon | |
| 6 slices bacon, cut crosswise into fourths | ||
| Cooking oil | 1 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green onion | 1 , sliced | |
| 2 boneless, skinless chicken breast halves, cut into bite-size pieces (about 3/4 pound) | ||
| Romaine | 3 Cup (16 tbs) | |
| Leaf lettuce | 3 Cup (16 tbs) | |
| 3 hard-cooked eggs, cut into wedges | ||
Directions
For dressing, in a small bowl stir together Italian salad dressing and dry mustard.
Set dressing aside.
Preheat wok or large skillet over medium-high heat.
Add bacon and stir-fry for 3 to 4 minutes or just till crisp.
Using a slotted spoon, remove cooked bacon from wok and drain on paper towels.
Drain fat from wok.
Add oil to wok. (Add more oil as necessary during stir-frying.)
Add mushrooms and green onion to wok.
Stir-fry for 1 to 2 minutes in hot oil.
Remove vegetables from the wok.
Add chicken to wok.
Stir-fry for 2 to 3 minutes or till done.
Add mushroom mixture and dressing mixture to wok.
Heat mixture through.
Place greens and bacon in a large salad bowl.
Pour hot mixture over greens and toss to coat.
Top with egg wedges.
Set dressing aside.
Preheat wok or large skillet over medium-high heat.
Add bacon and stir-fry for 3 to 4 minutes or just till crisp.
Using a slotted spoon, remove cooked bacon from wok and drain on paper towels.
Drain fat from wok.
Add oil to wok. (Add more oil as necessary during stir-frying.)
Add mushrooms and green onion to wok.
Stir-fry for 1 to 2 minutes in hot oil.
Remove vegetables from the wok.
Add chicken to wok.
Stir-fry for 2 to 3 minutes or till done.
Add mushroom mixture and dressing mixture to wok.
Heat mixture through.
Place greens and bacon in a large salad bowl.
Pour hot mixture over greens and toss to coat.
Top with egg wedges.
Chef
