1 tablespoon brown sugar
1/2 cup oil
1/2 cup cider vinegar
4 boneless, skinless chicken breast halves cut into 1-inch pieces (strips)
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 dairy sour cream
1 avocado, pitted, peeled and sliced
3 tablespoons sliced ripe olives
Blue tortilla chips
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.
