Nutrition Facts

Serving Size
1/2 CUP
Amount Per Serving
Calories 477
% Daily Value
Total Fat 19.7g
Saturated Fat 8g
Cholesterol 130mg
Sodium 936mg
Total Carbohydrate 28g
Dietary Fiber 4.4g
Protein 44.5g
Vitamin A 28%
Vitamin C 16%
Calcium 30%
Iron 13%
Total Time

50 min.

Serving & Size

1/2 CUP

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Pace® Picante Sauce- Mild
Pace® Picante Sauce- Mild
skinless, boneless chicken breast halves 96 oz.
vegetable cooking spray
fat free ranch dressing cups
iceberg lettuce 96 oz. 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.

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