Baja Chicken Salad With Taco Vinaigrette

• 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.

paso taco, light brown sugar, olive oil, cider vinegar, chicken breast halves, olive oil, salad greens, grape tomatoes, red onion, cheddar cheese, sour cream, avocado, olives, tortilla chips

Taken from www.food.com/recipe/baja-chicken-salad-with-taco-vinaigrette-108817 (may not work)