Ingredients
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1/2 cup French dressing
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8 slices bacon, cut into 1/2 inch pieces
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4 boneless skinless chicken breast halves, cut into 1/2 inch slices
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6 cups torn romaine lettuce or 6 cups iceberg lettuce
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1 medium yellow bell pepper, coarsely chopped
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1 medium avocado, sliced into thin wedges
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1 1/2 cups shredded colby-monterey jack cheese
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2 large tomatoes, coarsely chopped
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1/2 cup chunky salsa
Instructions
- Mix salsa and French dressing in a bowl until well blended and set in refrigerator.
- In a 12 inch non-stick skillet, cook bacon until crisp and drain on paper towel.
- Reserve 1 tbsp of bacon grease in pan and add chicken and cook 4-6 minutes over medium heat, or until no longer pink, remove from heat and cool slightly in refrigerator for 30 minutes.
- In a 3 quart salad bowl, layer lettuce, chicken, bacon, bell pepper, and tomatoes and top with dressing.
- Can be served immediately or refrigerated up to 24 hours.
- Just before serving, top with cheese, avocado, sour cream and tortilla chips.
- Tip: To save time, you can use pre-cooked chicken strips and brush avocado with lemon juice if not going to use right away to keep them from browning.