Chicken Taco Salad
- 3 slices bacon
- 1 1/2 cups shredded chicken
- 2 T brown sugar
- 1 cup salsa
- toppings: sliced olives, chopped avocado, black beans, salsa, ranch dip(sour cream with the ranch powder mixed in), fried corn tortilla strips, a squeeze of lime
Directions: Cut the bacon up into small pieces and fry in a large frying pan until cooked. Drain bacon reserving 2 T of the bacon grease in the pan. Add the chicken to the bacon grease and cook until warm. Add the brown sugar, salsa and bacon to the chicken. Place the chicken mixture on top of each bowl of lettuce and top with your favorite toppings. I liked using the ranch dip rather than regular sour cream.
For the tortilla strips, I cut corn tortillas into strips and fried them in my 'cool' new frying thing my husband gave me for Christmas, then put them in a zip-loc bag with some cumin and garlic salt. Shake and serve. I have also(before the cool new frying thing) cooked them on a baking sheet. Spray them with cooking spray, sprinkle with cumin and garlic salt and bake at 425 until they start to brown and crisp up. I turn them once or twice with a spatula.