Recipe of the Week: Chicken BLT Taco Salad

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 summer party! 

Chicken BLT Taco Salad

Ingredients

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

Prepare:

  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.

Recipe and image courtesy of BettyCrocker.com.



Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *