With more chopped vegetables, bacon, egg and cheese than there was lettuce in the salad, this is my favorite kind of salad. I love it when a bite of salad results in loads of great flavor with just a small amount of lettuce to tie it all together. Last week, I was craving a taco salad and this recipe is the result of a rummage through the refrigerator over the weekend.
I loved the slight heat from the chipotle sauce and the bits of egg and bacon made it just unusual enough to make me smile. The whole family enjoyed this for lunch and my non-spice loving son declared it great even without the dressing.
Bacon and Egg Chipotle Taco Salad
1 head green leaf lettuce, washed and chopped into bite size pieces
1 large cucumber, peeled, halved lengthwise and thinly sliced
1 green bell pepper, thinly sliced into 1" matchsticks
3-4 green onions, thinly sliced
3 roma tomatoes, chopped bite size, about 1 1/2 cups chopped
2 large carrots, peeled, chopped thin and bite size
1 can light red kidney beans, drained and rinsed
1/2 can large black olives, chopped or sliced
2 hard boiled eggs, peeled and chopped
4 slices bacon, chopped into 1" pieces, cooked and drained
1 cup shredded cheddar cheese
1/4 - 1/2 cup Chipotle sauce or ranch dressing of your choice
1-2 cups tortilla chips, crushed to bite size pieces
Place all of the vegetables in a very large bowl and toss to combine. Add the beans, olives, eggs, bacon and cheese and toss again. (If you are unlikely to eat all of this salad in one meal, this is a good time to set aside a portion for another day.) Add the chips and about 1/4 cup of the dressing and toss well to coat the salad. Add more dressing as desired. Serve immediately. Enjoy!
Click here for printable recipe
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