Baja Chicken Salad With Taco Vinaigrette Recipes

Steps:

• 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.

Steps:

• 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 add to skillet. Cook 5 minutes or until no longer pink in center, stirring frequently. Discard remaining used seasoning mixture.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.Nutrition Per Serving: Calories 460 Protein 23g Carbohydrate 15g Fat 34g Sodium 740mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a blender or food processor, combine the salad dressing, salsa, lime juice and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside. , Place crust on an ungreased 12-in. pizza pan. Spread salsa mixture over crust. Sprinkle with the chicken mixture, tomato, onion and cheese. Bake at 425° for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices. Serve immediately.

Steps:

• Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
• Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

Steps:

• Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
• Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

Steps:

• In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
• Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
• Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
• Transfer the mixture to a bowl and let it cool.
• In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
• Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
• The tortilla chips may be made 1 day in advance and kept in an airtight container.
• On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
• Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
• Add the tomato, the jalapeno pepper, and the coriander.
• Blend the vinaigrette until it is smooth.
• Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.