Chicken BLT Taco Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DRESSING:
1/2 cup Old El Paso Thick and 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
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Directions: |
Directions:1) In medium bowl, mix dressing ingredients until well blended.
2) In 12 inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel: reserve 1 tbsp. 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.
3) 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.
4) Just before serving, top with cheese, avocado, sour cream and tortilla chips. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I found this recipe in a cookbook called Potluck Reunions. It was perfect on a day when it was 107 degrees here. I will say chicken cooked in bacon fat is delicious!!
To save time, buy already cooked bacon and deli chicken.
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