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!
Provided by Christmas Carol
Categories Mexican
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
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