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BLT Chicken Taco Salad
SUBMITTED by Norma W.
Dressing:
1/2 cup chunky salsa
1/2 cup French dressing
Salad:
8 slices bacon, cut into 1/2 inch pieces
4 boneless skinless chicken breasts, cut into1/2 inch slices
6 cups lettuce (romaine or iceberg), torn into bite size pieces
1 yellow pepper, chopped
2 tomatoes, chopped
1 1/2 cup shredded Colby-Jack cheese
1/4 cup sour cream
Tortilla chips
In a medium bowl, mix dressing ingredients until well blended;
set aside. In a skillet, cook bacon until crisp. Drain on a
paper towel. Leave a small amount of bacon drippings in the pan,
add chicken to the skillet and cook over medium heat until
browned. Refrigerate meat until chilled.
In a large clear salad bowl, layer lettuce, chicken, bacon,
pepper, tomatoes. Top with dressing. Just before serving, top
with cheese, sour cream and tortilla chips.
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