Baja Chicken Salad With Taco Vinaigrette Recipes

BAJA CHICKEN SALAD WITH TACO VINAIGRETTE

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.

BAJA CHICKEN SALAD WITH TACO VINAIGRETTE

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.