This stand out salad has it all, cheese, meats and vegetables all tied together with an easy salsa dressing.
Ingredients
Dressing
125g Old El Paso™ Thick ‘n Chunky Salsa
125g French dressing
Salad
8 slices bacon, cut into 1cm pieces
4 boneless skinless chicken breasts, sliced
1 Romaine lettuce, sliced
1 yellow pepper, chopped
2 large tomatoes, chopped
1 avocado, peeled, stone removed and sliced
50g Cheddar cheese, finley grated
To Serve
Soured cream
Old El Paso™ Original Nachips™
Instructions
Mix dressing ingredients in medium bowl until combined.
Cook bacon in a large non-stick frying pan (about 30cm) over medium-high heat, until crisp and golden. Remove cooked bacon using a slotted spoon, leaving any remaining drippings in the pan. Add the chicken to the drippings; cook for 4 to 6 minutes, until browned and no longer pink in center. Cool slightly. Refrigerate for 30 minutes or until chilled.
In a large deep salad bowl, layer the lettuce, chicken, bacon, pepper and tomatoes. Top with dressing. Serve immediately or refrigerate for up to 24 hours.
Just before serving, garnish with the avocado and cheese. Serve with soured cream and tortilla chips.
Expert Tips
To save time, buy already cooked bacon and rotisserie chicken.
