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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | 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. | 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'. | 4. To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		skinless boneless	3120.7192	0.0	378.2965	167.8294
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
italian salad dressing	1/2	cup		122.4	11.988	0.46799999999999997	8.016
head iceberg lettuce	1			-	-	-	-
head romaine lettuce	1		rinsed	-	-	-	-
green onion	2	bunches	chopped	-	-	-	-
tomato	1		chopped	32.76	7.0798	1.6016	0.364
cheddar monterey cheese	1 1/2	cups	shredded blend	-	-	-	-
flour tortilla	5			-	-	-	-
ranch salad dressing	1/2	cup		133.28	29.6912	0.28	2.1504
salsa	1/2	cup		37.7	8.632	1.976	0.221

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.