Baja Chicken Salad with Taco Vinaigrette

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

By Pillsbury Kitchens

May 23, 2008

Bake-Off® Contest 40, 2002

Baden, Pennsylvania

(1-oz.) pkg. Old El Paso™ taco seasoning mix

tablespoon brown sugar

1/2

cup oil

1/2

cup cider vinegar

boneless skinless chicken breast halves, cut into 1-inch pieces

to 2 tablespoons oil

(10-oz.) pkg. mixed salad greens or baby greens

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

avocado, pitted, peeled and sliced

tablespoons sliced ripe olives

Blue tortilla chips

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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.