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