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Santa Fe Chicken Salad
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5
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skinless, boneless chicken breasts
/2 cup mayonnaise
/2 cup Italian−style salad dressing
head iceberg lettuce
bunch romaine lettuce
bunches green onions, sliced
large tomato, chopped
(8 ounce) bag Mexican−style shredded cheese
(10 inch) flour tortillas
/2 cup ranch dressing
/2 cup salsa
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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Santa Fe Chicken Salad
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