Chicken BLT Taco Salad

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.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 670mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 24g;
Percent Daily Value*:
    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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.