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20 minutes
20 minutes
- 1/2 cup thick & chunky salsa
- 1/2 cup refrigerated bacon-flavored dip
- 1 tablespoon chopped fresh parsley
- 1 bag (10 ounces) romaine and leaf lettuce mix
- 2 packages (6 ounces each) refrigerated cooked Southwest-flavor chicken breast strips
- 4 plum (Roma) tomatoes, coarsely chopped
- 1/2 cup chopped cooked bacon
- 1/2 cup croutons
- Combine all ingredients for the Salsa Bacon Dressing.
- Combine all Salad ingredients in a large bowl and toss with dressing until evenly coated.
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