Spicy Corn Mexicali Salad with Chipotle Ranch Dressing

Spicy Corn Mexicali Salad with Chipotle Ranch Dressing
50 servings


Ingredients Weights Measures
KRAFT FREE Ranch Dressing 4 lb. + 12 oz. 2-1/2 qt.
ground dried chipotle chile peppers - 2 tsp.
oil 5 lb. + 8 oz. 1 cup
corn, drained 9 lb. + 8 oz. 1-1/2 gal.
red peppers, cut into thin strips 3 lb. + 4 oz. 3 qt.
red onions, cut into thin strips 3 lb. + 4 oz. 3 qt.
garlic, minced 1-1/2 oz. 1/4 cup
chili powder - 2 Tbsp.
mixed salad greens 14 lb. 9-1/2 gal.
boneless skinless chicken breasts, grilled 12 lb. + 8 oz. 50 each


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.

Kraft Kitchens Tips

Dressing mixture can be stored in tightly covered container in refrigerator up to 5 days.
Substitute 1 cup chopped jalapeno peppers (or 1 tsp. for the trial recipe) for the ground dried chipotle peppers.
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Nutritional Information

Nutrition Information

Total fat
 10 g
Saturated fat
 2 g
 95 mg
 680 mg
 48 g
Dietary fiber
 8 g
 8 g
 40 g
Vitamin A
 70 %DV
Vitamin C
 130 %DV
 10 %DV
 15 %DV
Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C
Diet Exchange
2 Starch + 2 Vegetable + 4 Meat (VL) + 2 Fat

Nutrition Bonus
Tempt your tastebuds with this low calorie, low-fat meal. The red pepper provides an excellent source of vitamin C and teams up with the salad greens to provide a good source of vitamin A.