Hot Bacon & Chicken Salad

Hot Bacon & Chicken SaladEvery 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 the Pasta House restaurant. 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 & Chicken Salad that I discovered while in graduate school. I don’t remember how I found it, probably because it has been close to 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.

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. Now, of course I didn’t have regular Italian dressing when I went to make it, but I did have the Pasta House salad dressing on hand, which is essentially a sweeter Italian dressing. 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.

Hot Bacon & Chicken Salad
Stir frying the bacon

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.

Hot Bacon & Chicken Salad
Beautiful mushrooms!

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.

Hot Bacon & Chicken Salad
Browning the chicken.

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.

Hot Bacon & Chicken Salad
Greens and bacon just waiting for the rest.

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. 

Hot Bacon & Chicken Salad
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  1. 1/3 C. Italian dressing
  2. 1/4 tsp. dry mustard
  3. 8 slices bacon
  4. 1 Tbsp sesame oil (or other cooking oil)
  5. 2 green onions, sliced
  6. 10 oz sliced mushrooms
  7. Kosher salt and fresh cracked black pepper
  8. 2 boneless, skinless chicken breasts, cut in bite-size pieces
  9. 3 cups torn Romaine lettuce
  10. 3 hard-boiled eggs, peeled and cut into wedges
  1. In measuring cup, stir together the Italian dressing and dry mustard. Set aside.
  1. Preheat wok over medium-high heat.
  2. Add bacon and stir fry until crisp.
  3. Remove bacon with slotted spoon and drain on paper towels. Drain fat from the wok.
  4. Add oil to wok.
  5. Add mushrooms and green onions. Stir from until mushrooms are a nice golden brown. Remove and set to the side.
  6. Add chicken to the wok. Stir fry until done and lightly brown.
  7. Add veggies back to the wok as well as the dressing mixture.
  8. Stir. Heat through.
  9. Place lettuce and bacon in a large salad bowl.
  10. Pour mixture in wok over the greens and toss to coat.
  11. Top with egg wedges.
  12. Serve immediately.
Denise Geelhart



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