Rating: 4.5 stars 4.6
80 Ratings
  • 5 star values: 61
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This is one of my favorites. It's very festive and it makes a great meal.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

907 calories; protein 42.8g; carbohydrates 46.1g; fat 63g; cholesterol 115.7mg; sodium 1806.7mg. Full Nutrition
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