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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bacon and Egg Salad (With Chicken)

Date Added: March 26, 2010
A tasty salad that makes a great first course or light dinner.


4 Chicken Breasts boneless, skinless
5 Eggs , poached
4 Bacon pieces
1 Romaine Lettuce head or Iceberg
2 Tomatoes , seeded and chopped
1 Onion , sliced
1 Cheddar Cheese
8 tablespoons Olive Oil virgin
5 tablespoons White Wine Vinegar
1/4 cup Shallot , finely chopped
Vegetable Oil
1/3 cup Flour
1/2 tablespoon Onion Powder
4 cups White Bread
Garlic Powder to taste
Salt to taste
Pepper to taste
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First, we'll prepare the chicken. (This recipe turns up a chicken similar to the "crispy" chicken at McDonald's. Grilled chicken is a healthy alternative that's just as tasty.) 1.) Beat 1 egg and then combine it with a cup of water in a small bowl. Stir. 2.) combine the flour, salt, pepper, onion powder and garlic powder in 4 seperate zip-loc bags. 3.) Add chicken breasts, one per bag, into the bag and shake until evenly coated with the flour mixture. 4.) remove and dredge the chicken in the egg mixture, coating well. Then, return to the flour mixture and shake. 5.) Put the chicken, bags and all, in the freezer for 1 hour. cover and refrigerate the remaining egg mixture. 6.) After freezing, repeat the coating process using the egg mixture. 7.) Shake in the bag of flour 1 more time, then put the chicken breasts in hot vegtable oil on low heat. 8.) Take out after about 30 seconds. (Let chicken sit- microwave it for about 30 seconds after the salad is ready in order to heat it again.) Croutons- 1.) Mix some vegtable oil, rice vinegar, garlic powder, garlic salt, and pepper in a bowl. Preheat your oven to 275 degrees Fahrinheit. 2.) Dump your chopped bread into the mixture and stir until all pieces are evenly soaked. 3.) Place on an ungreased cookie sheet and put in the oven for 30 minutes, checking on them every ten. Salad- 1) Fry bacon in a skillet and lay on paper towels to drain. Leave the rendered fat sitting on a cool burner. 2.) Hard boil and peel the rest of the eggs. 3.) Chop the lettuce up into bite-sized pieces. 4.) Do the same with the tomatoes, eggs, and cooked bacon. Mix them all together. Mix in your croutons as well. 5.) Add your olive oil, your white wine vinegar, and a dash of garlic powder to the rendered bacon fat. 6.) Mix, adding salt and pepper to taste. Mix into the salad. 7.) Serve the chicken on the side or sitting on top of the salad.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Tomato, MSG, Poultry, Cheese, Sulfites, Garlic, Beef, Vinegar, Onion, Olive Oil allergies.
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