Chicken BLT Taco Salad

PREP TIME 30 Min
TOTAL TIME 1 Hr
SERVINGS 8

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

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 chilled.

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.

Just before serving, top with cheese, avocado, sour cream and tortilla chips.

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: 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*: Vitamin A 70.00%; Vitamin C 80.00%; Calcium 20.00%; Iron 10.00%

Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 4 Fat

Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of the Betty Crocker. Used with permission.