In medium bowl, mix dressing ingredients until well blended.
In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on
paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet;
cook and stir over medium heat for 4 to 6 minutes or until browned and no longer
pink in center. Cool slightly. Refrigerate for 30 minutes or until chilled.
In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes.
Top with dressing.
Serve immediately or refrigerate up to 24 hours.
Just before serving, top with cheese, avocado, sour cream and tortilla chips.
Prep time 30 Min | Total time 1 Hr | Servings: 8
To save time, buy already cooked bacon and deli chicken.
Brush the avocado slices with lemon juice to keep then from turning a dark color.
Nutrition Information: 1 Serving (1 Serving) Calories 350 (Calories from
Fat 200), Total Fat 22g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 70mg; Sodium
670mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 7g), Protein 24g
Percent Daily Value*: Vitamin A 70.00%; Vitamin C 80.00%; Calcium 20.00%;
Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 4 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.