cup small tortilla chips (I used the small round Doritos)
NUTRITION INFO
Serving Size: 1 (257) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 383.6
Calories from Fat 254 g66 %
Total Fat 28.3 g43 %
Saturated Fat 9.1 g45 %
Cholesterol 68.5 mg
22 %
Sodium 575.8 mg
23 %
Total Carbohydrate
10.2 g
3 %
Dietary Fiber 3.4 g13 %
Sugars 4.9 g19 %
Protein 23.4 g
46 %
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DIRECTIONS
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.