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.

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Servings 8

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( 43 ) Ratings

43 Ratings

5 Stars

4 Stars 11%

3 Stars 17%

2 Stars 22%

1 Stars 28%

Member Reviews ( 4 )

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ingredients 11
Prep Time 30 min
Total Time 60 min

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

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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

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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.

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.

Review & Comments

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Sue314

report Posted Aug. 15, 2012 10:55 AM

I thought this was for reviewing recipes. How is it helpful when one goes to read recipe reviews to read "I haven't made this yet but..." Actually, it's not. Who cares what you would do with it? You haven't done it so you can't even review what you "would do."

Rziaya

report Posted Aug. 29, 2011 2:11 PM

Great recipe! Instead of the french dressing I used Ranch and mixed it with the salsa, made a mexiranch it was so much better with the salad!

woodoak

report Posted Aug. 25, 2011 10:45 AM

I have made this recipe twice. I loved it and my husband thought it was good also. When I read the dressing was made with French dressing and salsa I had my doubts, but it was actuall very good. I will definitely make again.

mamatutu

report Posted Jun. 12, 2010 2:26 PM

I haven't tried this yet, but it sounds wonderful. For the dressing, instead of mixing the salsa with French Dressing, I would use sour cream. Also, I think I would go ahead and top the salad with the dressing and cheese and then add the remaing ingredients before serving. Had to give it a rating to leave this comment.