Blend dried tomatoes, tomato sauce, chipotle, garlic, salt and pepper to taste.
In the 3‐quart Dutch Oven, add ½ cup water, half of the blended sauce and chicken breasts; cover with the Redi‐Temp™ valve open, and cook at medium‐high heat until the valve whistles (in about 7 minutes). Reduce heat to low and, when the valves stops whistling, close it and cook for 5 more minutes.
In the 1‐quart Mixing Bowl, add the ranch dressing and the other half of the blended sauce; mix well with the Whisk until getting a thick consistency.
In the 3‐quart Mixing Bowl, add bell peppers, corn, onion and beans. Add lemon juice, vinegar, salt and pepper to taste. Marinate for 15 minutes.
In the 5‐quart Mixing Bowl, add mixed greens, marinated vegetables, ranch mixture and tortilla strips. Serve the salad with sliced chicken and garnish with avocado.
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