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Hot Bacon and Chicken Salad

  Italian salad dressing 1⁄3 Cup (5.33 tbs)
  Dry mustard 1⁄4 Teaspoon
  Bacon slices 6 , cut crosswise into fourths
  Cooking oil 1 Tablespoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Green onion 1 , sliced
  Boneless, skinless chicken breast halves 3⁄4 Pound, cut into bite-size pieces (2 Breast Halves)
  Torn romaine 3 Cup (48 tbs)
  Torn leaf lettuce 3 Cup (48 tbs)
  Hard-cooked eggs 3 , cut into wedges

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.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1111 Calories from Fat 571

% Daily Value*

Total Fat 64 g99.1%

Saturated Fat 14 g70.1%

Trans Fat 0.1 g

Cholesterol 932.7 mg310.9%

Sodium 1909.6 mg79.6%

Total Carbohydrates 21 g7.2%

Dietary Fiber 6 g23.9%

Sugars 12.5 g

Protein 110 g219.1%

Vitamin A 461.7% Vitamin C 113.3%

Calcium 22.9% Iron 45%

*Based on a 2000 Calorie diet

Hot Bacon And Chicken Salad Recipe