Baja Chicken Salad With Taco Vinaigrette - cooking recipe

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

Preparation

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.