Bake-Off® Contest 40, 2002
Baden, Pennsylvania

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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3 reviews.
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  • prep time 30 min
  • total time
  • ingredients 14
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
460
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
8g,
8%
),
Cholesterol
65mg
65%;
Sodium
740mg
740%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
10%;
Calcium
15%;
Iron
10%;
Exchanges:
1/2 Starch; 1 Vegetable; 3 Very Lean Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.