THE RECIPE JOURNAL · Lunch
Delicious Chicken, Bacon, and Egg Salad with Mayonnaise
This creamy and flavorful salad combines tender chicken, crispy bacon, and hard-boiled eggs for a satisfying meal or snack. It’s easy to make and perfect for a quick lunch or light dinner.
FROM THE KITCHEN • Delicious Chicken, Bacon, and Egg Salad with Mayonnaise
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the bacon in a large skillet over medium-high heat. Turn it now and then until it’s nicely browned, which should take about 10 minutes. Once it’s done, drain the bacon on some paper towels and chop it up once it’s cool enough to handle.
02
Step 2
Next, bring a pot of water to a boil. Lower the heat to medium and gently add the eggs using a spoon. Let them cook for 8 minutes, then take them off the heat, drain the hot water, and cover the eggs with cold water to cool down.
03
Step 3
While the eggs are cooling, heat some vegetable oil in a skillet over medium heat. Add the chicken cubes, chopped onion, and mushrooms. Cook everything together, stirring occasionally, until the chicken is cooked through and the mushrooms are soft—this should take around 10 minutes.
04
Step 4
Tear or chop some iceberg lettuce and put it into a big bowl. Add in the cooked chicken and mushroom mix, along with the chopped bacon. Then toss in some diced red bell pepper, halved cherry tomatoes, and shredded white Cheddar cheese.
05
Step 5
Mix mayonnaise into the salad gently so everything gets coated without breaking it up too much. Peel the eggs, cut each one in half, then slice each half into three wedges. Arrange the egg wedges on top of the salad and serve it warm.
Why you’ll love it
This dish combines protein-packed chicken, crispy bacon, and creamy eggs for a satisfying and flavorful salad. It’s easy to make and perfect for a quick lunch or light dinner. The mayonnaise adds a smooth texture that ties all the ingredients together beautifully.
How to serve
Serve this salad on a bed of fresh greens or inside a sandwich for a hearty meal. It also pairs well with crusty bread or crackers. Adding a few slices of avocado or a sprinkle of fresh herbs can elevate the flavors even more.
Storage & leftovers
Store the salad in an airtight container in the refrigerator. It’s best eaten within 2-3 days to maintain freshness. If the salad separates, give it a gentle stir before serving.
