Chicken BLT Taco Salad

środa, 12 lutego 2014

1 Mix salsa and French dressing in a bowl until well blended and set in refrigerator.
2 In a 12 inch non-stick skillet, cook bacon until crisp and drain on paper towel.
3 Reserve 1 tbsp of bacon grease in pan and add chicken and cook 4-6 minutes over medium heat, or until no longer pink, remove from heat and cool slightly in refrigerator for 30 minutes.
4 In a 3 quart salad bowl, layer lettuce, chicken, bacon, bell pepper, and tomatoes and top with dressing.
5 Can be served immediately or refrigerated up to 24 hours.
6 Just before serving, top with cheese, avocado, sour cream and tortilla chips.
7 Tip: To save time, you can use pre-cooked chicken strips and brush avocado with lemon juice if not going to use right away to keep them from browning.

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