Chicken BLT Taco Salad

Pretty layers of cheese, meats, and chopped fresh vegetables, tied together with an easy salsa dressing, make this all-in-one salad a standout.


8 servings

Dressing Ingredients

1/2 cup Old El Paso® Thick 'n Chunky Salsa
1/2 cup French dressing

Salad Ingredients

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


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.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 30 minutes

Additional Information

To save time, buy already cooked bacon and deli chicken.

Brush the avocado slices with lemon juice to keep then from turning a dark color.

Nutritional Information

Amount per serving: Calories 350 (Calories from Fat 200), Total Fat 22 g (Saturated Fat 8 g, Trans Fat 0 g), Cholesterol 70 mg; Sodium 670 mg; Total Carbohydrate 14 g (Dietary Fiber 3 g, Sugars 7 g), Protein 24 g; Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 4 Fat; Carbohydrate Choices: 1

Recipe Courtesy Of

Betty Crocker

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