Chicken Taco Salad Best Recipe

 

Chicken Taco Salad Best Recipe 

PREPTIME: 30 minutes  TOTAL TIME: 1 hour  MAKES: 8 servings

DRESSING

• cup Old El Paso
• Thick ‘n Chunky Salsa
• cup French dressing 

SALAD

• slices bacon, cut into 1/2
• -inch pieces 
• boneless skinless chicken 
• breasts, cut crosswise 
• into 1/2
• -inch slices 
• cups torn romaine or 
• iceberg lettuce 
• medium yellow bell pepper, 
• coarsely chopped
• large tomatoes, 
• coarsely chopped 
• medium avocado, peeled, 
• pitted and cut into 
• thin wedges
• cups shredded ColbyMonterey-Jack cheese blend 
• cup sour cream, if desired 
• cup small triangula

How to Make:

• 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.