The Salad Master - DDV Culinary

Santa Fe Chicken Salad4 skinless, boneless chicken breasts1/2 cup mayonnaise1/2 cup Italian−style salad dressing1 head iceberg lettuce1 bunch romaine lettuce2 bunches green onions, sliced1 large tomato, chopped1 (8 ounce) bag Mexican−style shredded cheese5 (10 inch) flour tortillas1/2 cup ranch dressing1/2 cup salsaIn a gallon size plastic bag or 9x9 baking dish, mix togetherthe mayonnaise and Italian dressing. Place chicken in mixtureand marinate overnight in the refrigerator.Chop, wash, and dry the iceberg and romaine lettuce. Mix anddivide among four dinner−size plates. Divide and place thetomato and green onions among the plates. Sprinkle the top ofeach salad with shredded cheese.Remove chicken from marinade and grill or broil until cooked.While chicken is cooking, cut tortillas into three thick stripsand cut each strip into 'matchsticks'. Place on a cookie sheetand put under broiler until golden brown. Let cool. Cut thechicken into strips and divide among plates.Top with tortilla 'crispies'.To prepare the dressing, combine the salsa and ranch dressingin a blender and mix until smooth. Pour over each salad.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsSanta Fe Chicken Salad 117