Warm Chicken Bacon And Egg Salad With Mayonnaise Dressing Food

CHICKEN SALAD WITH BACON

Steps:

• Combine chicken and bacon.
• In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
• Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
• Chill and stir again before serving.
• Serve on your favorite bread or top some lettuce greens.

CHICKEN SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Place the bacon, dressing and water in small microwavable bowl; stir
• Microwave on high 30 seconds or until warm
• Toss spinach, chicken breast strips, onion, mushrooms, cashews and eggs with dressing mixture in large bowl
• Serve immediately
• Substitution:
• 1 T Parmesan Cheese & 2 T bacon grease in place of the catalina dressing
• Note:
• For an even faster version use precooked chicken and bacon
• Those such as Oscar Mayer Ready to Serve Bacon & Louis Rich Grilled Chicken Breast Strips

WARM CHICKEN, BACON, AND EGG SALAD WITH MAYONNAISE DRESSING

Steps:

• 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.