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Baja Chicken Salad with Taco Vinaigrette Recipe

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This recipe for Baja Chicken Salad with Taco Vinaigrette, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tiffanie Williams
Added: Sunday, April 20, 2008


1 (1.25-ounce) package Old El Paso 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 tablespoons oil
1 (10-ounce) package mixed salad greens or baby greens
1 cup grape tomatoes, halved
1/2 cup sliced red onion
2/3 cup shredded Cheddar-Monterey Jack cheese blend
1/3 cup sour cream
1 avocado, pitted, peeled and sliced
3 tablespoons sliced ripe olives
Blue tortilla chips

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; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.

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.

Personal Notes:
Personal Notes:
This recipe sounds really just "average" It is not!!!! This is excellent!!!!! The taco vinaigrette makes the salad yummy, yummy, yummy!!!!! Great light summertime meal.




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