Mexicali Chicken Chopped Salad with Cool 'N Spicy Dressing

Mexicali Chicken Chopped Salad with Cool 'N Spicy Dressing
32 servings, about 3-1/2 cups each


Ingredients Weights Measures
romaine lettuce, chopped - -
Cool 'N Spicy Dressing, divided - -
roasted chicken, chopped - -
canned black beans, rinsed - -
roasted corn - -
grape tomatoes, cut in half - -
avocados, medium dice - -
red onions, small dice - -
red peppers, brunoise - -
queso fresco, crumbled - -
tortilla chips, crushed - -
cilantro, chopped - -


FOR each serving: Toss 2-1/2 cups lettuce with 2 Tbsp. Cool 'N Spicy Dressing; place on serving plate. Combine 1/2 cup chicken; 1/4 cup each beans, corn, tomatoes and avocados; 1-1/2 Tbsp. onions and 1 Tbsp. peppers. Add 2 Tbsp. of the remaining dressing; mix lightly. Place over lettuce. Top with 1/4 cup cheese, 2 Tbsp. crushed chips and 1 Tbsp. cilantro.

Kraft Kitchens Tips

Substitute shredded pepper Jack cheese for the queso fresco.
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