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August 10 2006 @ 05:02 pm
Chicken BLT Taco Salad  

Chicken BLT Taco Salad

Servings: 8


Dressing Ingredients:

½ cup Thick ‘n Chunky Salsa

½ cup French Dressing


Salad Ingredients:

8 slices bacon, cut into ½ inch pieces

4 boneless skinless chicken breasts, cut crosswise into ½ 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 wedges

1 ½ cups shredded Colby-Monterey-Jack cheese blend*

¼ 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.



-To save time, buy already cooked bacon and deli chicken.

-Brush the avocado slices with lemon juice to keep them from turning dark color.



-6 cups of lettuce didn’t seem like enough for all the ingredients so you might want to up it a little. I think we like it with 8 cups.

-Also, 2 large chopped tomatoes seemed like a lot of tomato. We only used 1 and it was enough.

-The recipe also says to put the cheese on top but it was great mixed in.

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