Santa Fe Chicken Salad with Spicy Ranch Dressing

• 3 qt. KRAFT Ranch Dressing (FS)
• 1-2/3 cups TAPATIO Hot Sauce
• 1/2 cup lime juice Safeway 3 ct For $1.00 thru 02/09
• 9-1/2 gal. romaine lettuce, torn
• 3 qt. red peppers, chopped
• 3 qt. canned black beans, drained, rinsed
• 3 qt. jicama, peeled, cut into 1-inch strips
• 1-1/2 qt. canned corn, drained
• 50 each boneless skinless chicken breasts, grilled
• 2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

1. Mix dressing, hot sauce and lime juice until well blended; cover.
2. Refrigerate until ready to use.
3. For each serving: Place 3 cups lettuce on salad plate or in carry-out salad container.
4. Top with 1/4 cup each red pepper, beans and jicama.
5. Add 2 Tbsp.
6. corn and 1 chicken breast, cut into strips; sprinkle with 2 Tbsp.
7. cheese.
8. Place 1/4 cup dressing mixture in dressing container or portion cup.
9. Place on salad plate or in salad container.
10. Refrigerate until ready to serve.

dressing, lime juice, romaine lettuce, red peppers, black beans, jicama, corn, chicken breasts, chedasharp

Taken from www.kraftrecipes.com/recipes/santa-fe-chicken-salad-spicy-ranch-dressing-136824.aspx (may not work)