- Dressing
- 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa (any variety)
- 1/2 cup (125 mL) low fat French dressing
- Salad
- 4 slices sodium reduced bacon, cut into 1/2-inch pieces (optional)
- 1 tsp (5 mL) vegetable oil
- 4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
- 1 pouch Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix
- 6 cups (1.5 L) torn romaine or iceberg lettuce
- 1 medium yellow pepper, coarsely chopped
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2 large tomatoes, coarsely chopped
- 1 medium avocado, peeled, pitted and cut into thin wedges
- 1 1/2 cups (375 mL) shredded reduced fat Monterey-Jack or Cheddar cheese
- 1/4 cup (50 mL) no fat sour cream (optional)
- 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.
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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. |
