Ingredients Weight Measure
Mayonnaise 2 cups
Mild thick & chunky salsa 1 cup
BBQ sauce 1 cup
TABASCO® brand Chipotle Pepper Sauce 5 oz.
Ranch powder 1/4 cup
Salt 1 Tbsp.
Salad greens, chopped 24 cups
Corn, cooked 24 Tbsp.
Black beans, cooked 24 Tbsp.
Purple onion, fine dice 12 Tbsp.
Chicken, grilled, chopped 48 oz.
Red tomato, diced 6 cups
Tortilla chips, crushed 3 cups
Cheddar cheese, shredded 3 cups
Mexican crumble cheese (optional) 3 cups


  1. In large mixing bowl, place mayonnaise, salsa, BBQ sauce, TABASCO® Chipotle Pepper Sauce, ranch powder and salt. Mix with wire whisk until evenly blended and smooth. Chill for at least 2 hours before serving.
  2. TO MAKE EACH SALAD, CHOOSE SERVING PLATE OR BOWL AND LAYER IN FOLLOWING MANNER: Lettuce mix - 2 cups; Cooked corn - 2 Tbsp.; Cooked black beans - 2 Tbsp.; Diced purple onion - 1 Tbsp.; Chopped grilled chicken - 4 oz.; Diced tomatoes - 1/2 cup; Crushed tortillas - 1/4 cup; Shredded cheeses - 1/4 cup; Mexican crumble cheese - 1/4 cup; Dressing on the side - 4 oz.

Yield: 12 servings

Serving idea: You may also chop the salad and toss all the ingredients in a mixing bowl, including the dressing, for a chopped salad.