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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 350, Carbohydrate 14 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 0 g
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