| Dressing | |
| 1/2 | cup Old El Paso® Thick ‘n Chunky Salsa |
| 1/2 | cup French dressing |
| Salad | |
| 8 | slices bacon, cut into 1/2-inch pieces |
| 4 | boneless skinless chicken breasts, cut crosswise into 1/2-inch slices |
| 6 | cups torn romaine or iceberg lettuce |
| 1 | medium yellow bell pepper, coarsely chopped |
| 2 | large tomatoes, coarsely chopped |
| 1 | medium avocado, peeled, pitted and cut into thin wedges |
| 1 1/2 | cups shredded Colby-Monterey-Jack cheese blend |
| 1/4 | cup sour cream, if desired |
| 1 | cup small triangular tortilla chips |
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| 1. | In medium bowl, mix dressing ingredients until well blended. |
| 2. | 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 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled. |
| 3. | 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. |
| 4. | Just before serving, top with cheese, avocado, sour cream and tortilla chips. |
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