Sunday, July 31, 2011

Chicken BLT taco Salad

This amazing salad recipe comes from Betty Crocker. The unique flavors combined perfectly for a salad that is different from the average salad. A must-try!
1/2 cup thick salsa
1/2 cup french dressing (I ended up using thousand island, it was still delicious.)
8 slices bacon, cut into pieces
2 boneless, skinless chicken breasts, cubed or sliced
6 cups torn iceberg or romaine lettuce
1 medium yellow or green bell pepper, chopped
2 large tomatoes, coarsely chopped
1 or 2 avocados, cut into wedges
1 1/2 cups shredded Colby, Cheddar or Monterrey jack cheese
1/4 cup sour cream
tortilla chips
In medium bowl, combine dressing ingredients. Set aside.
Cook bacon over medium heat until done. Remove from pan, drain drippings. In same skillet, cook chicken until no longer pink. Cool slightly and refrigerate 30 minutes or until chilled.
In 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.

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