Busters Recipes

Santa Fe Chicken Salad

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup Italian-style salad dressing
1 head iceburg lettuce
1 head romaine lettuce, rinsed and dried
2 bunches green onions, chopped
1 large tomato, chopped
1 1/2 cups shredded Cheddar and Monterey cheese blend
5 (10 inch) flour tortillas
1/2 cup ranch style salad dressing
1/2 cup salsa

1In 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.

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