Baja Chicken Salad With Taco Vinaigrette
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!
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INGREDIENTS
Nutrition- 1(1 1/4 ounce) package old el paso taco seasoning mix
- 1tablespoon light brown sugar
- 1⁄2cup olive oil
- 1⁄2cup cider vinegar
- 4
- 1 -2tablespoon olive oil
- 1(10 ounce) package mixed baby greens or (10 ounce) package salad greens
- 1
- 1⁄2cup sliced red onion
- 2 2⁄3
- 1⁄3cup sour cream
- 1
- 3tablespoons sliced ripe olives
- blue tortilla chips
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DIRECTIONS
- In a medium bowl, combine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar; blend well.
- Place chicken pieces in a medium, shallow bowl.
- Pour 1/2 cup of the seasoning mixture over the chicken.
- Reserve remaining mixture for the dressing.
- In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.
- With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.
- Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.
- In a large bowl, combine the baby greens, grape tomatoes, and red onion.
- Add reserved seasoning mixture and toss to coat.
- On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.
- Arrange blue tortilla chips around the salad.
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