Chopped Chicken Taco Salads with Cheese Quesadilla Strips
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Chopped Chicken Taco Salads with Cheese Quesadilla Strips
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 lime juiced
- 2 garlic minced, cloves
- 2 teaspoons cumin ground
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
quesadilla
- 2 whole wheat tortillas
- 4 ounces Monterey jack cheese freshly grated
salad
- 4 cups butter lettuce chopped
- 1 avocado chopped
- 2/3 cup sweet corn
- 1/2 pint grape tomato quartered
- 1/4 red onion diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon red wine vinegar
- 1 lime juiced
- tortilla chips crushed, a few
Instructions
- The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours.
- When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken – whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks.
- While the chicken is cooling, add a tortilla to the same skillet (add a little olive oil or butter if you’d like, then add the grated cheese and the second tortilla on top. Cook until both sides are golden and cheese is melted, then remove from the skillet and slice into strips.
- To make the salads, combine lettuce, tomatoes, avocado, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and quesadilla slices.
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