Pot Roast and Oyster Mushroom Salad

Pot Roast and Oyster Mushroom Salad

Ingredients:
1 pound boneless chicken breast
6 strips bacon
2 cups iceberg lettuce, shredded
1 cup beefsteak tomato, diced
½ cup yellow onion, diced
½ cup ranch salad dressing
1/3 cup seasoned croutons

Directions:
1. Cut chicken breasts into 1-inch cubes. Cover skillet with nonstick
cooking spray and add chicken. Cook over medium heat for 6–8
minutes until no longer pink. Place chicken in a large bowl and set
aside.
2. Cook bacon over medium-high heat until crispy. Crumble bacon into
bowl with chicken. Set bowl aside.
3. Toss lettuce, tomato, and onion together in a large salad bowl. Toss the
chicken and bacon into the salad. Drizzle dressing over salad and toss
gently to mix. Sprinkle croutons over salad and serve immediately.