Ingredients
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1/2
cup refrigerated bacon-flavored dip
1
tablespoon chopped fresh parsley
1
bag (10 ounces) romaine and leaf lettuce mix
2
packages (6 ounces each) refrigerated cooked Southwest-flavor chicken breast strips
4
plum (Roma) tomatoes, coarsely chopped
1/2
cup chopped cooked bacon
1/2
cup croutons
Preparation
Mix all Salsa Bacon Dressing ingredients.
In large bowl, mix all Salad ingredients. Add dressing; toss until coated.
