Spicy Corn Mexicali Salad with Chipotle Ranch Dressing

• 2-1/2 qt. KRAFT FREE Ranch Dressing
• 2 tsp. ground dried chipotle chile peppers
• 1 cup oil
• 1-1/2 gal. corn, drained
• 3 qt. red peppers, cut into thin strips
• 3 qt. red onions, cut into thin strips
• 1/4 cup garlic, minced
• 2 Tbsp. chili powder
• 9-1/2 gal. mixed salad greens
• 50 each boneless skinless chicken breasts, grilled

1. Mix dressing and ground dried chipotle pepper until well blended; cover.
2. Refrigerate until ready to use.
3. For each serving: Heat 1 tsp.
4. oil in skillet.
5. Add 1/2 cup corn, 1/4 cup red pepper, 1/4 cup red onion, 1/4 tsp.
6. garlic and 1/8 tsp.
7. chili powder; saute until vegetables are crisp-tender.
8. Cool slightly.
9. Place 3 cups greens in carry-out salad container.
10. Top with sauteed vegetables and 1 chicken breast, cut into strips; sprinkle with 1 Tbsp.
11. cilantro.
12. Place 3 Tbsp.
13. of the dressing mixture in portion cup; seal top.
14. Place in salad container; close container lid.
15. Refrigerate until ready to serve.

dressing, ground dried chipotle chile peppers, oil, corn, red peppers, red onions, garlic, chili powder, mixed salad greens, chicken breasts

Taken from www.kraftrecipes.com/recipes/-2459.aspx (may not work)