Baja Chicken Salad With Taco Vinaigrette

READY IN: 37mins
Recipe by Christmas Carol

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!

Top Review by Ginny Sue

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.

Ingredients Nutrition

Directions

  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.

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