Chicken BLT Taco Salad

Gluten Free
Health score
7%
Chicken BLT Taco Salad
60 min.
8
402kcal

Suggestions


Are you ready to elevate your salad game with a delightful twist? Introducing the Chicken BLT Taco Salad, a vibrant and satisfying dish that combines the classic flavors of a BLT with the fun and crunch of a taco salad. Perfect for gatherings or a family dinner, this gluten-free recipe is not only delicious but also easy to prepare, making it a fantastic choice for any occasion.

Imagine crispy bacon, tender chicken, and fresh vegetables layered over a bed of crisp romaine or iceberg lettuce, all topped with creamy avocado and a zesty dressing. Each bite is a burst of flavor, with the added crunch of tortilla chips that takes this salad to the next level. With a preparation time of just 60 minutes, you can whip up this crowd-pleaser in no time, serving up to eight people.

Whether you're looking for a hearty side dish, a light starter, or a satisfying snack, this Chicken BLT Taco Salad fits the bill perfectly. With a caloric breakdown that balances protein, fat, and carbs, you can indulge without the guilt. So gather your ingredients, roll up your sleeves, and get ready to impress your friends and family with this scrumptious salad that’s sure to become a favorite!

Ingredients

  • medium avocado pitted peeled cut into thin wedges
  • slices bacon cut into 1/2-inch pieces
  • 1.5 cups colby cheese shredded
  • 0.5 cup dressing french
  • cups lettuce 
  • 0.5 cup salsa thick
  • slices chicken breast boneless skinless
  • 0.3 cup cream sour
  • large tomatoes coarsely chopped
  • cup tortilla chips 
  • medium bell pepper yellow coarsely chopped

Equipment

  • bowl
  • frying pan
  • paper towels

Directions

  1. In medium bowl, mix dressing ingredients until well blended.
  2. In 12-inch nonstick skillet, cook bacon over medium heat until crisp.
  3. Drain on paper towel; reserve 1 tablespoon drippings in skillet.
  4. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
  5. In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing.
  6. Serve immediately or refrigerate up to 24 hours.
  7. Just before serving, top with cheese, avocado, sour cream and tortilla chips.

Nutrition Facts

Calories402kcal
Protein11.5%
Fat67.71%
Carbs20.79%

Properties

Glycemic Index
13.75
Glycemic Load
0.95
Inflammation Score
-8
Nutrition Score
14.976521787436%

Flavonoids

Cyanidin
0.08mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.04mg
Naringenin
0.31mg
Apigenin
0.07mg
Luteolin
0.17mg
Kaempferol
0.12mg
Myricetin
0.12mg
Quercetin
1.19mg

Nutrients percent of daily need

Calories:402.05kcal
20.1%
Fat:31.09g
47.83%
Saturated Fat:10.57g
66.09%
Carbohydrates:21.49g
7.16%
Net Carbohydrates:17.03g
6.19%
Sugar:6.25g
6.94%
Cholesterol:42.59mg
14.2%
Sodium:564.7mg
24.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.88g
23.75%
Vitamin C:37.93mg
45.98%
Vitamin K:45.25µg
43.1%
Vitamin A:1166.54IU
23.33%
Phosphorus:231.1mg
23.11%
Calcium:220.85mg
22.08%
Fiber:4.45g
17.82%
Vitamin E:2.54mg
16.95%
Vitamin B6:0.29mg
14.72%
Potassium:508.16mg
14.52%
Folate:53.99µg
13.5%
Selenium:9.41µg
13.45%
Vitamin B2:0.21mg
12.17%
Vitamin B3:2.21mg
11.06%
Zinc:1.64mg
10.93%
Magnesium:43.39mg
10.85%
Vitamin B1:0.16mg
10.53%
Manganese:0.2mg
10.02%
Vitamin B5:0.87mg
8.72%
Copper:0.15mg
7.63%
Iron:1.17mg
6.52%
Vitamin B12:0.35µg
5.89%
Vitamin D:0.24µg
1.58%