Recipe 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
Recipe method
- 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.
Other salad recipes:
Santa fe chicken salad recipe
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