Make_It_Ethnic_Recipes@yahoogroups.com
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (4152g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 6971 | ||
Calories from Fat: 2316 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 257.4g | 343 % | |
Saturated Fat 50.7g | 254 % | |
Monounsaturated Fat 78.4g | ||
Polyunsanturated Fat 75.6g | ||
Cholesterol 629.1mg | 194 % | |
Sodium 14237.4mg | 491 % | |
Potassium 7974.6mg | 210 % | |
Total Carbohydrate 800.9g | 236 % | |
Dietary Fiber 69g | 276 % | |
Sugars, other 731.8g | ||
Protein 352.6g | 504 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6971
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