Baja Chicken Salad With Taco Vinaigrette |
|
 |
Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 6 |
|
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! Ingredients:
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 |
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.
|
|