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from Sylvia's cookbook

Chicken BLT Taco Salad Recipe from Betty Crocker

TAGS:
salad
mexican
dinner

     






Links:
bettycrocker.com


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 bell pepper, coarsely chopped
  • 2 large tomatoes, coarsely chopped
  • 1 1/2 cups shredded Colby-Monterey-Jack cheese blend
  • 1/4 cup sour cream, if desired
  • 1 cup small triangular tortilla chips
  • Preparation:
    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, sour cream and tortilla chips.
    5. Makes 8 serings
    6. Nutrition Information:
    7. Calories 350 (Calories from Fat 200), Total Fat 22g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 70mg;Sodium 670mg;
    8. Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 7g), Protein 24g;
    9. Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; Meat; 4 Fat
    10. Carbohydrate Choices: 1

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    modified: 2011.07.11 | created: 2011.07.11





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