Baja Chicken Salad With Taco Vinaigrette Recipe

Name: Baja Chicken Salad With Taco Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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

Servings: persons

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 (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

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.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Baja Chicken Salad With Taco Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baja Chicken Salad With Taco Vinaigrette

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