Bacon and Egg Taco Salad with Chipotle Ranch Dressing
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Barefeet in the Kitchen · by Mary Younkin

Bacon and Egg Taco Salad with Chipotle Ranch Dressing

NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 41%
CARBS 30G29% OF CAL
8G FIBER0G ADDED7G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 24G53% OF CAL
7G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crispy taco salad topped with bacon, eggs, and a chipotle ranch dressing. It's a savory, protein-packed meal with satisfying crunch from tortilla chips.

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Nutrition & ingredients

Ingredients

serves 6
  • 8-10 cups romaine or green leaf lettuce (washed and chopped into bite size pieces)
  • 1 large cucumber (peeled, halved lengthwise and thinly sliced (about 1 1/2 cups))
  • 1 green bell pepper (thinly sliced into 1" matchsticks (about 2/3 cup))
  • 3-4 green onions (thinly sliced (about 1/4 cup))
  • 3 roma tomatoes (chopped bite size (about 1 1/2 cups))
  • 2 carrots (peeled and sliced thin (about 1/2 cup))
  • 1 (14 ounce) can light red kidney beans (drained and rinsed)
  • 1/2 (6 ounce) can large black olives (sliced)
  • 4 hard boiled eggs (peeled and chopped)
  • 8 slices bacon (chopped into 1" pieces, cooked and drained)
  • 1 cup cheddar cheese (cut into 1-inch matchsticks)
  • 1/2 cup Chipotle sauce (link above) or ranch dressing of your choice
  • 1-2 cups tortilla chips, crushed bite-size OR Fritos corn chips
PREP
25M
SODIUM
807MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.