Baja Chicken Salad With Taco Vinaigrette

• 1 (1.25-oz.) pkg. 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-oz.) pkg. mixed salad greens or baby greens
• 1 cup grape tomatoes, halved
• 1/2 cup sliced red onion
• 2 2/3 oz. (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

1. In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well.
2. Place chicken in shallow medium bowl.
3. Pour 1/2 cup seasoning mixture over chicken.
4. Reserve remaining mixture for dressing.
5. Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot.
6. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture.
7. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.
8. In large bowl, combine mixed greens, tomatoes and onion.
9. Add reserved seasoning mixture; toss to coat.
10. Arrange salad mixture on serving platter.
11. Top with chicken, cheese, sour cream, avocado and olives.
12. Arrange tortilla chips around salad.

mix, brown sugar, oil, cider vinegar, chicken breast halves, oil, mixed salad greens, grape tomatoes, red onion, cheddarmonterey, sour cream, avocado, olives, tortilla chips

Taken from www.foodnetwork.com/recipes/baja-chicken-salad-with-taco-vinaigrette-recipe.html (may not work)