Tuesday, August 2, 2011

Chicken BLT Taco Salad

OMG - this salad was wonderful!! My kids are pretty good about eating salads and they loved this one. My son just had his tonsils out and this was the first "regular" meal that he tried to eat and he went back for more... I guess his throat was feeling good enough to chow this down! :) This was one of those throw it together during naps meals that was ready to go when we got back from the swimming pool. LOVE IT!!

I just made it for our family so I didn't get all fancy but the picture on www.bettycrocker.com looked wonderful! They put it all in a trifle bowl and layered it - beautiful presentation if you are taking this somewhere or serving it for guests!!

Chicken BLT Taco Salad
(recipe found at www.bettycrocker.com)

1/2 cup salsa
1/2 cup french dressing

8 slices bacon, cut into 1/2" pieces
4 boneless skinless chicken breasts, cut into 1/2" chunks
6 cups torn romaine or iceberg lettuce
1 medium yellow bell pepper, coarsely chopped
2 large tomatoes, coarsely chopped
1 medium avocado, peeled, pitting 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 a medium bowl, mix dressing ingredients until well blended. In 12" 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 4-6 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.

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