Ingredients

• 1 (1.25-oz.) pkg. 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 to 2 tablespoons oil
• 1 (10-oz.) pkg. mixed salad greens or baby greens
• 1 cup grape tomatoes, halved
• 1/2 cup sliced red onion
• 2 2/3 oz. (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

Instructions

1. 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.