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Vickie's Chicken BLT Taco Salad Recipe

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This recipe for Vickie's Chicken BLT Taco Salad, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Lester, Wisconsin
Added: Monday, September 28, 2009


1/2 c Thick'n Chunky Salsa
1/2 c French Dressing

8 slices bacon, fry and crumble or microwave on paper towels
4 boneless, skinless chicken breasts
Romain lettuce in pieces
sweet peppers, red and green (chopped)
cherry tomatoes
1 ripe avocado peeled and chopped
1/2 c 6 cheese blend Italian shredded ( package with mozzarella, smoked provolone, Asiago, Parmesan, Romano and Fontina shredded)
1/2 c shredded cheddar cheese
sour cream
tortilla chips

Blend the dressing ingredients and set aside. Bake the chicken, may use a little chicken broth to keep moist. Sprinkle 1 tablespoon ground pepper, 1/2 tablespoon garlic powder and 1 teaspoon seasoned salt over chicken before baking. Using 2 tablespoons of the bacon drippings, cook shredded chicken for 2 minutes just to get the bacon flavor. Cool chicken. In bowl, layer lettuce, chicken, bacon, peppers and tomatoes. Top with dressing. May serve immediately or refrigerate this
much for 24 hours. Just before serving, top with cheese, dollop with sour cream and sprinkle on the avocado pieces and top with chips.

Personal Notes:
Personal Notes:
I use mild salsa and Honey French dressing. To make really spicy use hot salsa.




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