Whether served in a tortilla boat or atop nacho chips, this salad gets its spirit from the rich combination of Ranch dressing and picante sauce that dress its fresh ingredients.
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|Profit Per Meal|
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|Profit Per Day|
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|skinless, boneless chicken breast halves||96 oz.|
|vegetable cooking spray|
|fat free ranch dressing||2 cups|
|iceberg lettuce||96 oz.||3 gallons|
|tomato||1 1/2 qt.|
|Cheddar cheese||24 oz.||1 1/2 qt.|
|yellow corn tortilla chips||16 cups|
|light sour cream||12 oz.||1 1/2 cups|
|1. Place chicken breasts in full-size hotel pan and pour Picante Sauce over top. Toss to coat completely. Cover and refrigerate at least 2 hours before grilling. CCP: Refrigerate below 40°F at least 2 hours before using as directed.
2. Spray each marinated chicken breast with cooking spray and grill, basting with marinade during cooking until cooked, about 6 minutes per side. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. Remove from heat and place on a sheetpan to cool to room temperature. Cut into 1-inch cubes. Place in a hotel pan and refrigerate. CCP: Refrigerate below 40°F
|3. In bowl whisk together Picante Sauce and ranch dressing until blended. Cover and refrigerate until ready to serve. CCP: Refrigerate below 40°F at least 2 hours before using as directed.|
|4. To Serve: Place 2 cups lettuce on chilled plate and top with 1/4 cup chopped tomatoes. Top with a 4-oz. scoop of grilled chicken chunks and sprinkle with 1/4 cup shredded cheese. Place 1 oz tortilla chips around perimeter of plate. Place 1 Tbsp. sour cream on top and serve with a 2-ounce ladle of Picante-ranch sauce in a souffle cup.|