Quesadilla Chicken Salad
Okay, here's a great summer salad that can be served as a meal. It's fun for kids, and delicious for adults. I have to admit, I got this idea from Chili's. I spent a lot of time in the Louisville airport before we moved to San Fran, with a lot of delayed flights. I got the Quesadilla Explosion Salad almost every time as I waited in the Chilis To Go. It's sad, I know. But I miss it now so I had to re-create it.
Quesadilla Chopped Chicken Salad
makes 3 - 4 salads
1 boneless skinless chicken breast (cubed)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 head romaine lettuce (chopped)
1/4 English cucumber (diced)
1 cup purple cabbage (chopped)
1 green onion (diced)
1/2 tomato (seeds removed, diced)
1 avocado (diced)
salt and pepper
for the dressing
1/2 cup Greek yogurt
2 tbsp cilantro chimichurri*
1/2 lime (juice)
1 tbsp prepared ranch dressing
for the quesedilla
1/2 cup grated cheddar
2 pats soft butter
Get the chicken going first. Heat olive oil in a saute pan over medium high heat. Add chicken, cumin, coriander, chili powder, cayenne, salt and pepper. Cook for 10 minutes until all sides are browned and chicken is cooked through. Remove from heat and set aside.
Chop up lettuce, cucumber, cabbage, onion, tomato and avocado. Toss into a large salad bowl. Add salt and pepper.
Mix up yogurt, cilantro chimichurri, lime juice and ranch. Add to salad. Add chicken. Toss everything to combine.
Now for the quesadilla. Butter one side of each tortilla. Add to a medium hot grill and put cheese in between tortillas. Heat on both sides until cheese is gooey and tortillas are brown. Slice up into 8 wedges. Serve alongside salad.
* If you don't have cilantro chimichurri, just add 2 tbsp fresh cilantro and 1 clove garlic to mixture in its place.