WARM CHICKEN, BACON, AND EGG SALAD WITH MAYONNAISE DRESSING
This is a delicious and tasty salad served with warm chicken and bacon, tossed in a mayonnaise dressing, and topped with semi-soft boiled eggs and cheese. Serve with crusty bread and butter.
Provided by holliek8
Categories Salad Green Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 15.9 g, Cholesterol 296.9 mg, Fat 47.5 g, Fiber 3.7 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 757.9 mg, Sugar 6.2 g
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
CHICKEN AND BACON SALAD
Chicken marinated in a homemade dressing served with a colourful salad. Easy to make and very tasty!
Provided by Lou1195
Time 45m
Yield Serves 2
Number Of Ingredients 29
Steps:
- Slice and prepare chicken breasts, then place in casserole dish. Mix all marinade ingredients in a bowl. Pour marinade over chicken and leave to marinade for 30 minutes. Cook chicken in oven at 190oC (fan) for 25 minutes until cooked thoroughly.
- Grill bacon rashers for 12-14 minutes until crisp.
- Wash and prepare salad items, then mix in a large bowl.
- Serve salad on a plate, then place cooked chicken on top, spooning some marinade on chicken for flavouring, and sprinkle with chopped bacon. Complete with salad dressing of your choice.
WARM CHICKEN, BACON, AND EGG SALAD WITH MAYONNAISE DRESSING
This is a delicious and tasty salad served with warm chicken and bacon, tossed in a mayonnaise dressing, and topped with semi-soft boiled eggs and cheese. Serve with crusty bread and butter.
Provided by holliek8
Categories Green Salads
Time 45m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 15.9 g, Cholesterol 296.9 mg, Fat 47.5 g, Fiber 3.7 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 757.9 mg, Sugar 6.2 g
CHICKEN SALAD WITH BACON
Any time I have any left over chicken I make this chicken salad. Even if I only have a little bit of Chicken I just scale it down. It's really good!
Provided by Jencathen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
WARM CHICKEN, BACON & POTATO SALAD
I invented this recipe following a rather tasty pub lunch I devoured back in '99. The result is delicious (but pretty high fat) warm salad that's beautiful in the summer. I'm afraid the amounts are estimated somewhat as I usually make this from memory.
Provided by Wendy-Bob
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
- Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
- Parboil the new potatoes for approximately 5 minutes.
- Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).
- Cover potatoes, chicken and garlic with oil.
- Sprinkle one tablespoon of the sugar over the potatoes.
- Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
- Prepare the salad (we use a small bag of pre-prepared salad between the two of us).
- Chop the bacon and add it in with the salad.
- Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
- Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!
Nutrition Facts : Calories 945.9, Fat 61.1, SaturatedFat 14.4, Cholesterol 123.6, Sodium 485.5, Carbohydrate 58.6, Fiber 5.6, Sugar 14.6, Protein 40.9
WARM CHICKEN AND BACON SALAD
This is a versatile dish. Add lentils and serve with Salmon for yummy alternative
Provided by sbbb838
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190°C.
- Combine the mustard, honey, half the oil, garlic and chicken in a dish. Cover and refrigerate until needed.
- Line a small baking tray with baking paper, place the bacon on the tray and put in the oven for 5-6 minutes or until the bacon is crisp. Remove the bacon and break the into bite-sized shards.
- Place the avocado in a large serving bowl with the spinach, cos leaves, tomatoes and onion.
- Drain the chicken, reserving the marinade. Heat a large non-stick frypan over medium heat, add the chicken and cook for 7-8 minutes, turning to prevent catching, until the chicken pieces are cooked through and golden. Add the chicken to the bowl with the salad. Pour the reserved marinade into the pan, stir in the creme fraiche and cook until bubbling. Pour over the salad and give everything a good toss together. Serve while still warm.
SALAD WITH EGG DRESSING
Egg sparks the taste of this pleasantly sweet cooked dressing from Mary Bloom of Titusville, Pennsylvania. She serves it warm over greens tossed with bacon bits, tomato and more. "Besides lettuce, it's also good over fresh spinach or cabbage," she adds.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 45 seconds. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°. , Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.
Nutrition Facts : Calories 102 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME
Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.
Provided by Clare de Boer
Categories dinner, lunch, poultry, salads and dressings, vegetables, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
- While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
- Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
- When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
- Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
- Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
- Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.
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