Grilled Chicken Taco Salad with Spicy Ranch Dressing

• 24 each Large whole wheat tortillas
• 1 qt. Kraft Rancher's Choice Dressing
• 3 Tbsp. hot pepper sauce
• 3 qt. romaine lettuce, chopped
• 3 qt. Packed baby spinach leaves
• 1-1/2 qt. grape tomatoes, quartered
• 1-1/2 qt. avocados, diced
• 1-1/2 qt. grilled red onions, chopped
• 1-1/2 qt. charred fresh corn kernels
• 3 cups Kraft Habanero Heat Shredded Cheese
• 1/2 cup pepitas, toasted
• 1 gal. grilled chicken breasts, thinly sliced

1. Form large sheets of foil into 3-inch balls to create tortilla bowls, preparing 1 foil ball for each tortilla.
2. Place 1 tortilla on top of each ball; arrange on baking sheets.
3. Spray tortillas with cooking spray.
4. Bake in 425 degrees F (220 degrees C) standard oven 6 to 8 min.
5. or until golden brown.
6. (Tortillas will drape over foil balls as they bake.)
7. Cool to room temperature.
8. Remove foil balls from tortillas; discard or save to make more.
9. Use tortilla bowls immediately or store in airtight containers at room temperature up to 2 days.
10. Combine dressing and hot pepper sauce.
11. Refrigerate until ready to use, or up to 2 days ahead of time.
12. 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.
13. (37 mL) dressing mixture in large bowl; toss lightly.
14. Spoon into 1 baked tortilla bowl.
15. Sprinkle with 2 Tbsp.
16. (30 mL) cheese and 1 tsp.
17. (5 mL) pepitas.
18. Fan 3.25 oz.
19. (90 g) sliced chicken around edge of salad.
20. Serve immediately.

whole wheat tortillas, hot pepper sauce, romaine lettuce, baby spinach, grape tomatoes, avocados, grilled red onions, corn kernels, cheese, pepitas, chicken breasts

Taken from www.kraftrecipes.com/recipes/grilled-chicken-taco-salad-spicy-ranch-dressing-178568.aspx (may not work)