This salad is a great way to use the leftover eggs from Easter! Besides that, there’s the bacon…from Denise Geelhart of Jayhawk Mommy.
Every once in a while, I discover a fabulous salad. I will order it over and over at the restaurant or make it repeatedly. One salad that comes to mind is the salad at a local chain restaurant, the Pasta House. While I was pregnant with my oldest, I craved that salad. There were many days when I looked at my husband and said, “I need that salad.” He knew what I meant and took me there multiple times over the course of those 9 months.
One of my all-time favorite salads, though, is this recipe for Hot Bacon and Chicken Salad that I discovered while in graduate school. I don’t remember how I found it, probably because it has been over 20 years. (Yikes! That isn’t possible…is it? Oy.) All I know is I love it. Heck, the first time I had my parents over at my apartment, back in the day, I made this for them.
What I love most about this salad is the simplicity of the flavors combined with the ease in making it. I hope you enjoy it as well.
1/3 C. Italian dressing
1/4 tsp. dry mustard
8 slices bacon
1 Tbsp sesame oil (or other cooking oil)
2 green onions, sliced
10 oz sliced mushrooms
Kosher salt and fresh cracked black pepper
2 boneless, skinless chicken breasts, cut in bite-size pieces
3 cups torn Romaine lettuce
3 hard-boiled eggs, peeled and cut into wedges
Before I make the salad, I work on the dressing for it. I combined 1/3 cup of Italian salad dressing with 1/4 tsp dry mustard. Once the dressing is mixed (I do it in a measuring cup), I set it to the side while I make the salad.
I preheated my wok over medium-high heat then added 8 slices of bacon that I had cut into smaller pieces. I stir fried the bacon until it was crisp (about 4-5 minutes). Using a slotted spoon, I moved the bacon to a plate lined with a paper towel. Then, I drained the fat from the wok.
Next, I added some sesame oil to the wok. I let it heat for a minute then added 10 oz of sliced mushrooms and 2 sliced green onions. I stir fried theses until the mushrooms were a nice pretty brown. Once they were ready, I removed them, sitting them to the side.
Now it was time to cook up the chicken. Before I threw the diced up chicken into the wok, I lightly seasoned it with kosher salt and fresh cracked black pepper. I cooked the chicken in the wok for a few minutes until it was lightly browned.
I then added the vegetables to the wok as well as the dressing that had been sitting to the side.
As the chicken and vegetables heated through, I placed the 3 cups of torn Romaine lettuce and the crumbled bacon in my large salad bowl.
By this time the contents of the wok were ready so I added them, dressing included, to the salad. I tossed the salad to make sure it was well coated. Then, I added egg wedges on top and served.