Grilled Chicken Taco Salad with Spicy Ranch Dressin

Name: Grilled Chicken Taco Salad with Spicy Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 each Large whole wheat tortillas, 1 qt. Kraft Rancher's Choice Dressing, 3 Tbsp. hot pepper sauce, 3 qt. romaine lettuce, chopped, and more.

Yes, Grilled Chicken Taco Salad with Spicy Ranch Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Taco Salad with Spicy Ranch Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions