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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a wonderful salad and the presentation is nice too. Ingredients:
1/2 cup ranch dressing |
1 teaspoon old el paso taco seasoning mix (from 1.25-oz. package) |
1 head romaine lettuce, shredded (4 cups) |
1 (9 ounce) package frozen southwestern-flavored cooked chicken breast strips, thawed, finely chopped |
2 cups shredded monterey jack pepper cheese (8 oz.) |
4 slices cooked bacon, crumbled |
2 hard-boiled eggs, peeled, finely chopped |
2 plum tomatoes, chopped (roma, 1 cup) |
1 small avocado, pitted, peeled and finely chopped |
Directions:
1. In small bowl, mix dressing and taco seasoning mix, set aside.
2. On serving platter, place lettuce. Pour dressing mixture over lettuce; stir gently to coat. Arrange remaining ingredients on lettuce as desired.
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