Bacon and Egg Taco Salad with Chipotle Ranch Dressing

Prep Time25

Total Time25

Course: Main Course

Cuisine: American

Servings: -7 servings

Calories: 459kcal

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

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 about 1/4 cup of the dressing and toss well to coat the salad. Add more dressing as desired. Top with chips and serve immediately. Enjoy!