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Chicken BLT Taco Salad
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Prep Time:
30 minutes
Total Time:
1 hour
Delicious stacked salad with cheese, meats, veggies, and zesty salsa dressing.
Ingredients:
  • 1/2 cup thick & 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
Instructions:
  • Combine dressing ingredients in a medium bowl until thoroughly mixed.
  • Cook bacon in a 12-inch nonstick skillet over medium heat until crispy. Transfer to a paper towel to drain, saving 1 tablespoon of drippings in the skillet. Add chicken to the skillet and cook over medium heat, stirring occasionally, for 4 to 6 minutes or until browned and fully cooked. Let it cool slightly, then refrigerate for 30 minutes until chilled.
  • In a large 3-quart salad bowl, arrange a colorful layer of lettuce, chicken, bacon, bell pepper, and tomatoes. Finish with a generous drizzle of dressing. Enjoy right away or chill for up to 24 hours.
  • Right before serving, generously layer with cheese, ripe avocado slices, a dollop of creamy sour cream, and sprinkle with crispy tortilla chips.

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