Baja Chicken Salad with Taco Vinaigrette

You're just 30 minutes away from a great chicken salad with Baja fixin's!

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Servings 6

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( 22 ) Ratings

22 Ratings

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Bake-Off® Contest 40, 2002

Pat Harmon

Baden, Pennsylvania

ingredients 14
Prep Time 30 min
Total Time 0 min

Ingredients

1: (1-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

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Directions

1 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.
2 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.
3 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.