Ingredients

• 1 (1 1/4 ounce) package old el paso taco seasoning mix
• 1 tablespoon light brown sugar
• 1/2 cup olive oil
• 1/2 cup cider vinegar
• 4 boneless skinless chicken breast halves, cut into 1 inch pieces
• 1 -2 tablespoon olive oil
• 1 (10 ounce) package mixed baby greens or 1 (10 ounce) package salad greens
• 1 cup grape tomatoes, halved
• 1/2 cup sliced red onion
• 2 2/3 ounces shredded monterey jack and cheddar cheese blend (2/3 cup)
• 1/3 cup sour cream
• 1 avocado, pitted, peeled, and sliced
• 3 tablespoons sliced ripe olives
• blue tortilla chips

Instructions

1. In a medium bowl, combine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar; blend well.

2. Place chicken pieces in a medium, shallow bowl.

3. Pour 1/2 cup of the seasoning mixture over the chicken.

4. Reserve remaining mixture for the dressing.

5. In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.

6. With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.

7. Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.

8. In a large bowl, combine the baby greens, grape tomatoes, and red onion.

9. Add reserved seasoning mixture and toss to coat.

10. On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.

11. Arrange blue tortilla chips around the salad.