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Steps
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.
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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.
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