This is a perfect dinner for something that is light and great tasting. I like the mix of the dressing with the salsa but honestly if you don't have it on hand anything will work. It just adds a nice taco like touch to the meal. Also, if you don't have tortillas chips but you have tortillas you can slice them up into strips about 1/2 inch and fry them in a little olive oil or veggie oil until they are crisp.
Chicken BLT Taco Salad
Pretty layers of cheese, meats, and chopped fresh vegetables, tied together with an easy salsa dressing, make this all-in-one salad a standout.\
Prep Time 30 Minutes
Total Time 1:00 Hr:Mins
Makes 8 servings
Dressing
1/2
cup Old El Paso® Thick ‘n Chunky Salsa
1/2
cup French dressing
Salad
8
slices bacon, cut into 1/2-inch pieces
4
boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
6
cups torn romaine or iceberg lettuce
1
medium yellow bell pepper, coarsely chopped
2
large tomatoes, coarsely chopped
1
medium avocado, peeled, pitted and cut into thin wedges
1 1/2
cups shredded Colby-Monterey-Jack cheese blend
1/4
cup sour cream, if desired
1
cup small triangular tortilla chips
- In medium bowl, mix dressing ingredients until well blended.
- In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
- In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
- Just before serving, top with cheese, avocado, sour cream and tortilla chips.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
To save time, buy already cooked bacon and deli chicken.
Brush the avocado slices with lemon juice to keep then from turning a dark color.
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