Chicken BLT Taco Salad

Name: Chicken BLT Taco Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 medium avocado, peeled, pitted and cut into thin wedges; 8 slices bacon, cut into 1/2-inch pieces; 355 milliliters shredded Colby-Monterey-Jack cheese blend; 118 milliliters French dressing; 1 liters torn romaine or iceberg lettuce; 118 milliliters Old El Paso® Thick ‘n Chunky Salsa; 4 slices boneless skinless chicken breasts, cut crosswise into 1/2-inch slices; 2 larges tomatoes, coarsely chopped; 237 milliliters triangular tortilla chips; 1 medium yellow bell pepper, coarsely chopped

The recipe Chicken BLT Taco Salad could satisfy your Mexican craving in roughly 1 hour. This recipe serves 8. One serving contains 394 calories, 12g of protein, and 31g of fat. Only Head to the store and pick up avocado, iceberg lettuce, triangular tortilla chips, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a gluten free diet.

Instructions

In medium bowl, mix dressing ingredients until well blended.

Equipment you will use

Bowl

In 12-inch nonstick skillet, cook bacon over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain on paper towel; reserve 1 tablespoon drippings in skillet.

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing.

Ingredients you will need

Bell Pepper

Tomato

Whole Chicken

Lettuce

Bacon

Equipment you will use

Bowl

Serve immediately or refrigerate up to 24 hours.

Just before serving, top with cheese, avocado, sour cream and tortilla chips.

Ingredients you will need

Tortilla Chips

Sour Cream

Avocado

Cheese

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

1medium

avocado, peeled, pitted and cut into thin wedges 8slices

bacon, cut into 1/2-inch pieces 355milliliters

shredded Colby-Monterey-Jack cheese blend 118milliliters

French dressing 1liters

torn romaine or iceberg lettuce 118milliliters

Old El Paso® Thick ‘n Chunky Salsa 4slices

boneless skinless chicken breasts, cut crosswise into 1/2-inch slices 2larges

tomatoes, coarsely chopped 237milliliters

triangular tortilla chips 1medium

yellow bell pepper, coarsely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.