WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

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.

Save and Share

false

( 44 Ratings)

44 Ratings

5 Stars 25%

4 Stars 32%

3 Stars 27%

2 Stars 14%

1 Stars

Member Reviews ( 10 )

bfc61b5d-f4c7-45f8-b9d4-57a158805c14

Prep Time 30 min
Total Time 60 min
Servings 8

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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 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.
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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 670mg; 670%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 80%;
Calcium: 20%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 10 Reviews View All

Posted 2/25/2013 4:54:01 PM REPORT ABUSE quaintcook said:

Rating:

I made this ahead of time and stored it in the refrigerator for several hours. That was a mistake. I should not have put the dressing on it until ready to serve. The salsa has a tendency to separate and the liquid ran to the bottom of the bowl and wilted the lettuce. Lesson learned.

This reply was: Helpful Inspiring

Posted 5/7/2012 1:29:34 AM REPORT ABUSE Qkais said:

Rating:

I follow a low carb lifestyle, and this was just perfect! I was surprised to find that French dressing doesn't contain as much sugar as I had thought. I did use medium salsa instead (I like a little more kick), and I made my own chips from low carb flour tortillas. Adding avocados was awesome (love 'em!)- way to go Betty!!!

This reply was: Helpful Inspiring

Posted 4/20/2012 2:47:10 PM REPORT ABUSE HBcook said:

Rating:

Great weeknight dinner or for a party buffet. I used shredded rotisserie chicken and nonfat sour cream. I would use hotter than mild salsa next time. Also, more romaine and less chicken. Cubed chicken might be better than shredded too.

This reply was: Helpful Inspiring