Monday's Money-Saving Recipe - Chicken BLT Taco Salad

If you use tortilla chips, dressing and salsa from your stockpile, chicken from the freezer bought on sale and you have bacon, cheese and sour cream on hand (purchase on sale of course) then all you need for this is fresh produce. That makes this a money-saving recipe! :) I realize, I'm stretching it, but it looks DELISH! It's like my 3 favorite things (chicken, BLTs and tacos) all in one bowl! Thanks for sharing Stretching Your Budget!

Chicken BLT Taco Salad

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

Prepare:

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.

Recipe and image courtesy of BettyCrocker.com.