Baja Chicken Salad With Taco Vinaigrette

Total Time
Prep 30 mins
Cook 7 mins

This is a deliciously different type of taco xalad which includes chicken, avocado, and a tantalizing taco-flavored dressing. It's a very classy salad and a Pillsbury Bake-Off winner. Blue tortilla chips accompanying this dish adds the final touch of authentic Mexican flair!

Ingredients Nutrition


  1. In a medium bowl, combine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar; blend well.
  2. Place chicken pieces in a medium, shallow bowl.
  3. Pour 1/2 cup of the seasoning mixture over the chicken.
  4. Reserve remaining mixture for the dressing.
  5. In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.
  6. With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.
  7. Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.
  8. In a large bowl, combine the baby greens, grape tomatoes, and red onion.
  9. Add reserved seasoning mixture and toss to coat.
  10. On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.
  11. Arrange blue tortilla chips around the salad.
Most Helpful

The salad dressing is a unique addition to this taco salad. I used already cooked and shredded chicken that I marinated in the dressing for several hours. Nice on a warm summer evening.

Ginny Sue July 06, 2008

I made half this recipe for 2 of us and it is very good. I used cooked chicken so I 'marinated' the cubed chicken with half the vinaigrette until I was ready to put the salad together. We did individual salads and I can't imagine displaying/serving the salad as shown. It's a fabulous presentation but how can you get all of what you want onto your plate/bowl? I actually added a little salsa but it didn't need it. Cubed Avocado would be better than sliced for individual salads. Also more olives than called for.

karenfar July 12, 2013