Baja Chicken Salad with Taco Vinegrette

Baja Chicken Salad with Taco Vinegrette

This recipe is a twist to the basic taco salad, it is full of Mexican spices from the chicken and salad dressing.  Plus freshness of the vegetables. It has a little kick but not too much.  I have really grown to love avocados recently especially with tomatoes, onions with a tad of sour cream.  Yummm!

INGREDIENTS:

1 (1-oz.) pkg.  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-oz.) pkg. mixed salad greens or baby spinach

1 cup tomatoes

1/2 cup sliced red onion

2 2/3 oz. (2/3 cup) shredded Cheddar-Monterey Jack cheese blend or Taco cheese blend

1/3 cup sour cream

1 avocado, pitted, peeled and sliced

3 tablespoons sliced ripe olives

DIRECTIONS:

• 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.