FBD

Santa Fe Chicken Salad

MexicanChickenIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 4 count boneless skinless chicken breasts
  • 0.5 cup mayonnaise
  • 0.5 cup Italian-style salad dressing
  • 1 head iceberg lettuce, chopped
  • 1 bunch romaine lettuce, chopped
  • 1 count large tomato, chopped
  • 2 bunch green onions, sliced
  • 1 bag (8 oz) Mexican-style shredded cheese
  • 5 count 10-inch flour tortillas
  • 0.5 cup ranch dressing
  • 0.5 cup salsa

Instructions

  1. 1

    Mix mayonnaise and Italian dressing in a zip-top bag. Add chicken and marinate overnight in the refrigerator.

  2. 2

    Remove chicken from marinade and grill or broil until cooked through, about 6–7 minutes per side. Slice into strips.

  3. 3

    Cut tortillas into thick strips, then into matchsticks. Spread on a baking sheet and broil until golden and crisp. Let cool.

  4. 4

    Divide chopped lettuces among four large dinner plates. Arrange tomato and green onions over the greens.

  5. 5

    Sprinkle shredded cheese over each salad. Top with grilled chicken strips.

  6. 6

    Garnish with tortilla crispies. Blend ranch dressing and salsa until smooth; drizzle over each salad.

Tags

salad