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Baja Chicken Salad with Taco Vinaigrette

Baja Chicken Salad with Taco Vinaigrette
  • Prep 30 min
  • Total 0 min
  • Ingredients 14
  • Servings 6
You're just 30 minutes away from a great chicken salad with Baja fixin's!
Updated May 23, 2008
Make With
Make With
Old El Paso
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Pat Harmon
Baden, Pennsylvania

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

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.

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
460
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
8g
40%
Cholesterol
65mg
22%
Sodium
740mg
31%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
8%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
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.
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