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.