Jen’s Nine Layer Dip
Scoop up this Mexican-inspired 9-layer salad with tortilla chips. It’s hearty enough for a light meal, and makes a great bring-along dish for a grill party.
Cook the chicken breasts in a skillet with 1 1/2 tablespoons of cilantro, vegetable oil, and medium heat for 5 minutes per side or until the juices run clear and the chicken is lightly golden brown.
Remove and reserve the chicken.
Cut into cubes once cooled.
The bacon should be cooked in the same skillet for about 10 minutes at medium-high heat, stirring frequently to ensure even browning.
Refried beans should be combined with bacon in the skillet and cooked for 5 to 10 minutes, while stirring frequently.
In a bowl, combine the sour cream and taco seasoning.