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