Santa Fe Chicken Salad
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 cup mayonnaise
- 1⁄2 cup Italian salad dressing
- 1 head iceberg lettuce
- 1 head romaine lettuce, rinsed and dried
- 2 bunches green onions, chopped
- 1 large tomatoes, chopped
- 1 1⁄2 cups shredded monterey jack and cheddar cheese blend
- 5 10-inch flour tortillas
- 1⁄2 cup ranch salad dressing
- 1⁄2 cup salsa
directions
- In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing.
- Place chicken in mixture and marinate overnight in the refrigerator.
- Chop, wash, and dry the iceberg and romaine lettuce.
- Mix and divide among four dinner-size plates.
- Divide and place the tomato and green onions among the plates.
- Sprinkle the top of each salad with shredded cheese.
- Remove chicken from marinade and grill or broil until cooked.
- While chicken is cooking, cut tortillas into three thick strips and cut each strip into'matchsticks'.
- Place on a cookie sheet and put under broiler until golden brown.
- Let cool.
- Cut the chicken into strips and divide among plates.
- Top with tortilla'crispies'.
- To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth.
- Pour over each salad.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0