BAJA CHICKEN SALAD WITH TACO VINAIGRETTE

Baja Chicken Salad with Taco Vinaigrette image

Number Of Ingredients 15

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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
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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