Pretty layers of cheese, meats, and chopped fresh vegetables, tied together with an easy salsa dressing, make this all-in-one salad a standout.
cup Old El Paso™ Thick ‘n Chunky Salsa
cup French dressing
slices bacon, cut into 1/2-inch pieces
boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
cups torn romaine or iceberg lettuce
medium yellow bell pepper, coarsely chopped
large tomatoes, coarsely chopped
medium avocado, peeled, pitted and cut into thin wedges
cups shredded Colby-Monterey-Jack cheese blend
cup sour cream, if desired
cup small triangular tortilla chips
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.