Chicken BLT Taco Salad

(43)
  3 reviews
  • 30|min prep time
  • 60|min total time
  • 11 ingredients
  • 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

Directions

  1. 1 In medium bowl, mix dressing ingredients until well blended.
  2. 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. 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. 4 Just before serving, top with cheese, avocado, sour cream and tortilla chips.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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