Download this recipe.

This colorful salad will be the center of attention at any meal. It combines many of the wonderful flavors and colors of Mexican cooking. Grape tomatoes are baby Roma tomatoes and are slightly sweeter than cherry tomatoes, but cherry tomatoes can easily be used instead in this tasty salad.


1 (1 1/4-ounce) packet taco seasoning mix
1 tablespoon brown sugar
1/2 cup oils
1/2 cup cider vinegar
4 boneless skinless chicken breast halves, cut into 1-inch pieces
1 to 2 tablespoons oils
1 (10-ounce) package mixed salad greens or baby greens
1 cup grape tomatoes, halved
1/2 cup sliced red onions
2 2/3 ounces (2/3 cup) shredded Cheddar- Monterey Jack cheese blend
1/3 cup dairy sour cream
1 avocado, pitted, peeled and sliced
3 tablespoons sliced ripe olives
Blue tortilla chip


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.


Pat Harmon - Baden, Pennsylvania
Bake-Off® Contest 40, 2002
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.