Better with Bacon – Easy Chicken, Bacon & Egg Wedge Salad

I have been rushed for time all day, so why not today feature a recipe that would take practically no time at all to put together…Chicken, Bacon & Egg Wedge Salad.

Recipe after the jump…

Easy Chicken, Bacon & Egg Wedge Salad

Ingredients:

• 1 head iceberg lettuce, cored and cut into four wedges (personally I’d cut a wedge of romaine)
• 1 package Perdue Shortcuts chicken
• 4 tomatoes, cut into wedges
• 4 hard-boiled eggs, halved
• 4 oz. bacon, cut into 3″ pieces
• 1/2 cup Ken’s Healthy Options Parmesan Peppercorn dressing
• Salt and pepper to taste

Directions:

1. Heat a skillet over medium-high heat.
2. Cut 1/4 off the end of a pound of bacon to form small pieces for easier cooking.
3. Separate and brown the bacon pieces.
4. Meanwhile, set out four dinner plates and put a wedge of iceberg lettuce in the center of each.
5. Evenly divide the chicken, tomato wedges and eggs on each of the four plates.
6. Drizzle the dressing evenly over the salads and garnish with the crispy bacon when done.
7. Season to taste with salt and paper.

Serves 4

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