Grilled Chicken Taco Salad with Spicy Ranch Dressing

Grilled Chicken Taco Salad with Spicy Ranch Dressing
Yield:
24 servings, 1 salad (355 g) each

Ingredients

Ingredients Weights Measures
Large whole wheat tortillas 3.25 lb. [1.5 kg] 24 each
Kraft Rancher's Choice Dressing 1 lb. [850 g] 1 qt. [1 L]
hot pepper sauce 1.5 oz. [45 g] 3 Tbsp. [45 mL]
romaine lettuce, chopped 1.5 lb. [675 g] 3 qt. [3 L]
Packed baby spinach leaves 1 lb. [510 g] 3 qt. [3 L]
grape tomatoes, quartered 1 lb. [850 g] 1-1/2 qt. [1.5 L]
avocados, diced 1.5 lb. [675 g] 1-1/2 qt. [1.5 L]
grilled red onions, chopped 2 lb. [970 g] 1-1/2 qt. [1.5 L]
charred fresh corn kernels 1 lb. [850 g] 1-1/2 qt. [1.5 L]
Kraft Habanero Heat Shredded Cheese 10.5 oz. [300 g] 3 cups [750 mL]
pepitas, toasted 3 oz. [85 g] 1/2 cup [125 mL]
grilled chicken breasts, thinly sliced 4.75 lb. [2.1 kg] 1 gal. [4.5 L]
Large whole wheat tortillas 8.75 oz. [245 g] 4 each
Kraft Rancher's Choice Dressing 5 oz. [140 g] 2/3 cup [150 mL]
hot pepper sauce 0.25 oz. [7 g] 1-1/2 tsp. [7 mL]
romaine lettuce, chopped 4 oz. [115 g] 2 cups [500 mL]
Packed baby spinach leaves 3 oz. [85 g] 2 cups [500 mL]
grape tomatoes, quartered 5 oz. [140 g] 1 cup [250 mL]
avocados, diced 4 oz. [115 g] 1 cup [250 mL]
grilled red onions, chopped 5.75 oz. [160 g] 1 cup [250 mL]
charred fresh corn kernels 5 oz. [140 g] 1 cup [250 mL]
Kraft Habanero Heat Shredded Cheese 1.75 oz. [50 g] 1/2 cup [125 mL]
pepitas, toasted 0.5 oz. [15 g] 4 tsp. [20 mL]
grilled chicken breasts, thinly sliced 12.75 oz. [360 g] 3 cups [750 mL]

Directions

Form large sheets of foil into 3-inch balls to create tortilla bowls, preparing 1 foil ball for each tortilla. Place 1 tortilla on top of each ball; arrange on baking sheets. Spray tortillas with cooking spray.

Bake in 425ºF (220ºC) standard oven 6 to 8 min. or until golden brown. (Tortillas will drape over foil balls as they bake.) Cool to room temperature. Remove foil balls from tortillas; discard or save to make more. Use tortilla bowls immediately or store in airtight containers at room temperature up to 2 days.

Combine dressing and hot pepper sauce. Refrigerate until ready to use, or up to 2 days ahead of time.

For each serving: Combine 1/2 cup (125 mL) each lettuce and spinach, 1/4 cup (50 mL) each tomatoes, avocados, onions and corn, and 2-1/2 Tbsp. (37 mL) dressing mixture in large bowl; toss lightly. Spoon into 1 baked tortilla bowl. Sprinkle with 2 Tbsp. (30 mL) cheese and 1 tsp. (5 mL) pepitas. Fan 3.25 oz. (90 g) sliced chicken around edge of salad. Serve immediately.

Kraft Kitchens Tips

How to Char Corn
Grill cleaned ears of corn 10 to 12 min. on medium-high heat or until charred all over, turning occasionally. Cool to room temperature. Using a knife, shave kernels from cobs. Corn can be prepared ahead of time. Refrigerate up to 2 days before using. You will need 6 to 12 ears for full recipe (or 1 to 2 ears for trial recipe). Leftover corn can be used to make a chunky fresh salsa.
Special Extra
Garnish each salad with 2 tsp. (10 mL) coarsely chopped fresh cilantro and/or lime wedges.
Tip
Adjust hot pepper sauce to taste.

574939 : 178568

Average Rating (2)
Rated
by a 300203 on
4/27/2015 8:50:50 PM
" quite good "
Nutritional Information
Calories
 650
Total fat
 35 g
Saturated fat
 7 g
Cholesterol
 85 mg
Sodium
 970 mg
Carbohydrate
 45 g
Dietary fibre
 7 g
Sugars
 6 g
Protein
 40 g
Vitamin A
 60 %DV
Vitamin C
 40 %DV
Calcium
 15 %DV
Iron
 30 %DV