Chicken and Bacon Salad

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All the flavours of a club sandwich in a quick chop-and-toss salad. Use pre-cooked bacon to make it even quicker.

Tags: Intermediate, 30 mins, Entrées, Salads, Lunches, Chicken/Poultry, Vegetables, Cheese, Pork, Fry
Serves: 10
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 8  minutes
Total: 28  minutes

Additional Information


6 slices PC Naturally Smoked Bacon
1 pkg (275 g) PC Fully Cooked Sliced Chicken Breasts
3/4 cup (175 mL) PC Ranch Dressing & Dip
1 medium head iceberg lettuce, leaves separated, washed and dried
2 tomatoes, halved and seeded
5 slices Swiss cheese, about 4 oz/125 g
6 slices Black Forest ham, about 4 oz/125 g
3 hard-boiled eggs, peeled


  1. In frying pan set over medium heat, cook bacon until crisp, about 6 to 8 minutes, turning occasionally. Drain bacon on paper towel.
  2. Place lettuce leaves in large bowl. Using PC Scissorhands kitchen shears, chop until reduced in volume by about half. Add chicken, bacon, tomatoes, cheese, ham and eggs. Use Scissorhands to chop everything until well-mixed and evenly chopped.
  3. Pour dressing over salad; toss to coat. Serve immediately.

Chef's Tips

For perfect hard-boiled eggs, place eggs in saucepan and add cold water to cover by 1 inch (2.5 cm). Bring to a boil. Remove pan from heat, cover and let stand for 10 minutes. Drain.

This salad is lovely served in a pita bread.

Nutritional Information

Per generous 3/4 cup (175 mL) serving
Calories 250 Cal
Fat 18 g
Sodium 750 mg
Carbohydrate 5 g
Fibre 0 g
Protein 18 g