Baja Chicken Salad With Taco Vinaigrette

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
  • 1 tablespoon brown sugar
  • 1/2 cup oil
  • 1/2 cup cider vinegar
  • 4 boneless skinless chicken breast halves, cut into 1-inch pieces
  • 1 to 2 tablespoons oil
  • 1 (10-oz.) pkg. mixed salad greens or baby greens
  • 1 cup grape tomatoes, halved
  • 1/2 cup sliced red onion
  • 2 2/3 oz. (2/3 cup) shredded Cheddar-Monterey Jack cheese blend
  • 1/3 cup sour cream
  • 1 avocado, pitted, peeled and sliced
  • 3 tablespoons sliced ripe olives
  • Blue tortilla chips
Directions
  • In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing. Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center. In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives. Arrange tortilla chips around salad.


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    Chicken Salad

    Recipe courtesy of Food Network Kitchen