Grilled Chicken Salad with Creamy Chipotle Dressing

Grilled Chicken Salad with Creamy Chipotle Dressing
48 servings


Ingredients Weights Measures
chipotle peppers in adobo sauce 12 oz. 1-1/2 cups
KRAFT Extra Heavy Mayonnaise 8 lb. + 4 oz. 1 gal.
orange juice 1 lb. + 8 oz. 3 cups
boneless skinless chicken breasts 12 lb. 48 each
salad greens, torn 9 lb. 8 gal.
plum tomatoes, cut into wedges 6 lb. 48 each


PLACE peppers with sauce in food processor or blender container; cover. Process until pureed. Transfer to bowl. Add mayonnaise and orange juice; stir with wire whisk until well blended. Set aside.

PLACE chicken on hot grill. Grill 4 to 5 minutes on each side or until cooked through, brushing each breast with 2 Tbsp. of the mayonnaise mixture during the last few minutes of grilling time.

FOR each serving: Toss 2 cups of the greens with 2 tbsp. of the mayonnaise mixture; place on serving plate. Top with 1 chicken breast, cut into strips, and 1 tomato, cut into wedges. Drizzle with 1/4 cup of the remaining mayonnaise mixture.

Kraft Kitchens Tips

To serve as a wrap sandwich, prepare salad ingredients as directed. Spread flour tortillas with some of the remaining mayonnaise mixture. Top with salad ingredients; roll up.
Garnish with fresh cilantro or slivered red onion.
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