Comforting Chicken, Bacon, and Egg Salad with a Mayonnaise Sauce

Ingredients 0/12

Step 1

Cook the bacon in a large skillet over medium-high heat. Turn it now and then so it browns evenly, which should take about 10 minutes. Once done, transfer the bacon to some paper towels to drain and let it cool before chopping it into bite-sized pieces.

Step 2

While the bacon is cooking, bring a pot of water to a boil. Lower the heat to medium, and carefully add the eggs using a spoon. Let them boil gently for 8 minutes. After that, take the pot off the heat, drain the hot water, and cover the eggs with cold water to stop them from cooking further.

Step 3

Heat some vegetable oil in a skillet over medium heat. Add the chicken cubes, chopped onion, and mushrooms, cooking and stirring until the chicken is fully cooked through and the mushrooms are soft—this usually takes around 10 minutes.

Step 4

In a large salad bowl, toss together the iceberg lettuce, the cooked chicken and mushroom mixture, and the chopped bacon. Then add in the diced red bell pepper, halved cherry tomatoes, and shredded white Cheddar cheese. Mix in the mayonnaise gently so everything gets coated without breaking up the ingredients.

Step 5

Peel the eggs once they’re cool, then cut each one in half lengthwise. Slice those halves into three wedges each, and arrange the wedges on top of the salad. Serve it warm and enjoy!