Best Chicken Blt Taco Salad Recipes

CHICKEN BLT TACO SALAD

Chicken BLT Taco Salad image

Pretty layers of cheese, meats, and chopped fresh vegetables, tied together with an easy salsa dressing, make this all-in-one salad a standout.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup Old El Paso™ Thick 'n Chunky Salsa
1/2 cup French dressing
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

Steps:

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.

Nutrition Facts : Calories 350, Carbohydrate 14 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 0 g

CHICKEN BLT TACO SALAD

Chicken BLT Taco Salad image

A nice salad with a little flair! Easy to put together and can be a meal on those hot summer nights. :)

Provided by OzMan

Categories Summer

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup chunky salsa
1/2 cup French dressing
8 slices bacon, cut into 1/2 inch pieces
4 boneless skinless chicken breast halves, cut into 1/2 inch slices
6 cups torn romaine lettuce or 6 cups iceberg lettuce
1 medium yellow bell pepper, coarsely chopped
2 large tomatoes, coarsely chopped
1 medium avocado, sliced into thin wedges
1 1/2 cups shredded colby-monterey jack cheese
1/4 cup sour cream (optional)
1 cup small tortilla chips (I used the small round Doritos)

Steps:

Mix salsa and French dressing in a bowl until well blended and set in refrigerator.
In a 12 inch non-stick skillet, cook bacon until crisp and drain on paper towel.
Reserve 1 tbsp of bacon grease in pan and add chicken and cook 4-6 minutes over medium heat, or until no longer pink, remove from heat and cool slightly in refrigerator for 30 minutes.
In a 3 quart salad bowl, layer lettuce, chicken, bacon, bell pepper, and tomatoes and top with dressing.
Can be served immediately or refrigerated up to 24 hours.
Just before serving, top with cheese, avocado, sour cream and tortilla chips.
Tip: To save time, you can use pre-cooked chicken strips and brush avocado with lemon juice if not going to use right away to keep them from browning.

Nutrition Facts : Calories 383.6, Fat 28.3, SaturatedFat 9.1, Cholesterol 68.5, Sodium 575.8, Carbohydrate 10.2, Fiber 3.4, Sugar 4.9, Protein 23.4