Chicken BLT Taco Salad

 

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

• 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.