Santa Fe Chicken Salad

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

Step: 1

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.

Step: 2

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.

Step: 3

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’.

Step: 4

To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.

Per Serving: 907 calories; protein 42.8g; carbohydrates 46.1g; fat 63g; cholesterol 115.7mg; sodium 1806.7mg.