- 1 (1.25 ounce) package 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 tablespoon oil
- 1 (10 ounce) package mixed salad greens or baby greens
- 1 cup grape tomatoes, halved
- 1/2 cup sliced red onion
- 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
- 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.