1/4 cup (50 mL) small triangular baked tortilla chips (optional)
In medium bowl, mix dressing ingredients until well blended.
In large nonstick skillet, cook bacon over medium heat until crisp. Drain well on paper towl. Wipe out skillet. Heat oil in skillet over medium high heat. Add chicken, cook until no longer pink. Stir in taco seasoning mix and 1/3 cup water. Reduce heat and cook 5 minutes. Cool slightly. Refrigerate 30 minutes or until chilled.
In deep 3-quart salad bowl, layer lettuce, chicken, bacon, pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
Just before serving, top with cheese and avocado. Top with sour cream and tortilla chips if desired.
Tip : To save time, buy already cooked bacon and deli chicken.
Tip: Brush the avocado slices with lemon juice to keep then from turning a dark colour.