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 11 lb. 5 gal.
Cool 'N Spicy Dressing, divided - 2 qt.
roasted chicken, chopped 6 lb. 1 gal.
canned black beans, rinsed 2 lb. 2 qt.
roasted corn 2 lb. 2 qt.
grape tomatoes, cut in half 2 lb. 2 qt.
avocados, medium dice 2 lb. 2 qt.
red onions, small dice 12 oz. 3 cups
red peppers, brunoise 8 oz. 2 cups
queso fresco, crumbled 2 lb. 2 qt.
tortilla chips, crushed 14 oz. 1 qt.
cilantro, chopped 4 oz. 2 cups


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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.