Grilled Chicken Taco Salad with Spicy Ranch Dressing

Kraft Habanero Heat Shredded Cheese and hot sauce-spiked Kraft Rancher's Choice Dressing add layers of heat to this entree salad.


4 each Large whole wheat tortillas
1-1/2 cups Hot pepper sauce
2 qt. Romaine lettuce, chopped
2 qt. Packed baby spinach leaves
1 qt. Grape tomatoes, quartered
1 qt. Avocados, diced
1 qt. Grilled red onions, chopped
1 qt. Charred fresh corn kernels
1/2 cups Kraft Habanero Heat Shredded Cheese
4 cups Pepitas, toasted
3 qt. Grilled chicken breasts, thinly sliced


Preparation Steps
  • 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.
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