Grilled Chicken Taco Salad with Spicy Ranch Dressing

Name: Grilled Chicken Taco Salad with Spicy Ranch Dressing
Yield: 4 servings, 1 salad (355 g) each servings

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

servings

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Ingredients

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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