Thu, May 24 2012
Maria's Santa Fe Chicken Salad
This special salad combines green onions, tomatoes, carrots, lettuce, cheese, and grilled chicken.
Ingredients
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup Italian-style salad dressing
1 head iceberg lettuce
1 bunch romaine lettuce
2 bunches green onions, sliced
1 large tomato, chopped
1 (8 ounce) bag Mexican-style shredded cheese
5 (10 inch) flour tortillas
1/2 cup ranch dressing
1/2 cup salsa
Nutrition Information
Serving Size 1 (764g)
Recipe makes 4 servings
Calories 990
Calories from Fat 501 (50%)
Amount Per Serving %DV
Total Fat 55.7g 85%
Saturated Fat 15.4g 76%
Monounsaturated Fat 12.0g
Polyunsaturated Fat 11.7g
Trans Fat 0.0g
Cholesterol 121mg 40%
Sodium 2074mg 86%
Potassium 1447mg 41%
Total Carbohydrate 74.0g 24%
Dietary Fiber 10.3g 41%
Sugars 15.2g
Protein 50.8g 101%
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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 n a blender and mix until smooth. Pour over each salad.
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