Baja Chicken Salad with Taco Vinaigrette

Baja Chicken Salad with Taco Vinaigrette

1-oz pkg Old El Paso taco seasoning mix
1 Tbsp brown sugar
1/2 cup olive oil
1/2 cup cider vinegar
8-12 frozen chicken breast tenderloins
1-2 tbsp olive oil
1 pkg mixed salad greens
2 ripe tomatoes, diced
3 Tbsp sliced ripe olives
1x3" chunk pepperjack cheese, diced
1/2 cup shredded cheddar-jack cheese
1/3 cup sour cream
Tortilla chips

In a cruet (or a small bowl) combine the taco seasoning, brown sugar, 1/2 cup olive oil and cider vinegar. Shake (or stir) until well mixed. Pour 1/2 cup dressing over the frozen chicken and allow to thaw and marinate overnight. Reserve remaining dressing.

Heat 1-2 tbsp olive oil in a non-stick skillet over medium-high heat until hot. With slotted spoon, remove chicken from marinade (discard marinade)and cook in the hot skillet about 5 minutes or until chicken is completely cooked. Remove from skillet and drain on paper towels until cool.

In a large bowl, combine greens, tomatoes, olives, chicken and cheeses. Add reserved dressing and sour cream and toss to coat. Serve with chips.

Really good salad! I'll be making this again!! Adapted from Pat Harmon's recipe from the Pillsbury Bake-Off Contest #40, 2002.