I’m always looking for great recipes, especially for potluck events or
cookouts. I thought this was a quick and easy recipe to be able to take to a
Chicken BLT Taco Salad
1/2 cup Old El Paso® Thick `n Chunky Salsa
1/2 cup French dressing
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
- 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
- In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper
and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24
- Just before serving, top with cheese, avocado, sour cream and tortilla chips.
Recipe and image courtesy of BettyCrocker.com.
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