Best Baja Chicken Salad With Taco Vinaigrette Recipes

Baja Chicken Salad with Taco Vinaigrette image

Number Of Ingredients 15

1 (1 1/4-ounce) packet 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 tablespoon oil
1 (10-ounce) package mixed salad greens or baby greens
1 cup grape tomato, halved
1/2 cup sliced red onion
2 2/3 ounces (2/3 cup) shredded Cheddar- Monterey Jack cheese blend
1/3 cup dairy sour cream
1 avocado, pitted, peeled and sliced
3 tablespoons sliced ripe olives
Blue tortilla chips
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

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.Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture add to skillet. Cook 5 minutes or until no longer pink in center, stirring frequently. Discard remaining used seasoning mixture.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 Per Serving: Calories 460 Protein 23g Carbohydrate 15g Fat 34g Sodium 740mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing Recipe image

Provided by á-5080

Number Of Ingredients 15

1 Recipe Cilantro Lime Chicken
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved Cilantro Lime Marinade (in directions)

Steps:

Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

Baja Chicken Salad With Taco Vinaigrette image

Provided by Christmas Carol

Categories Mexican

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (1 1/4 ounce) package old el paso taco seasoning mix
1 tablespoon light brown sugar
1/2 cup olive oil
1/2 cup cider vinegar
4 boneless skinless chicken breast halves, cut into 1 inch pieces
1 -2 tablespoon olive oil
1 (10 ounce) package mixed baby greens or 1 (10 ounce) package salad greens
1 cup grape tomatoes, halved
1/2 cup sliced red onion
2 2/3 ounces shredded monterey jack and cheddar cheese blend (2/3 cup)
1/3 cup sour cream
1 avocado, pitted, peeled, and sliced
3 tablespoons sliced ripe olives
blue tortilla chips

Steps:

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.