Baja Chicken Salad With Taco Vinaigrette

"This is a deliciously different type of taco xalad which includes chicken, avocado, and a tantalizing taco-flavored dressing. It's a very classy salad and a Pillsbury Bake-Off winner. Blue tortilla chips accompanying this dish adds the final touch of authentic Mexican flair!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
37mins
Ingredients:
14
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. The salad dressing is a unique addition to this taco salad. I used already cooked and shredded chicken that I marinated in the dressing for several hours. Nice on a warm summer evening.
     
  2. I made half this recipe for 2 of us and it is very good. I used cooked chicken so I 'marinated' the cubed chicken with half the vinaigrette until I was ready to put the salad together. We did individual salads and I can't imagine displaying/serving the salad as shown. It's a fabulous presentation but how can you get all of what you want onto your plate/bowl? I actually added a little salsa but it didn't need it. Cubed Avocado would be better than sliced for individual salads. Also more olives than called for.
     
Advertisement

RECIPE SUBMITTED BY

I love to try new recipes and mainly look for ones that are new and different, such as a twist on an old favorite or something no one's ever thought of! I also enjoy writing in my spare time. I live in Northeast Ohio where the weather isn't the greatest, humid in the summer and cold winters- but it has been nice growing up by the lake! I own two wonderful cats who can be quite a handful at times, but my fiancee and I couldn't live without them!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes