Ingredients
1
packet (1 oz) Old El Paso™ Original 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
Preparation
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.
