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Ingredients
- Dressing
- 1/2 cup Old El Paso® Thick ‘n Chunky Salsa
- 1/2 cup French dressing
- Salad
- 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
Preparation
Step 1
1 In medium bowl, mix dressing ingredients until well blended.
2 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.
3 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.
4 Just before serving, top with cheese, avocado, sour cream and tortilla chips.