Chicken Taco Salad with Quesadilla Strips

Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips (Fritos can work in a pinch, too). You can barely find the leafy greens under all of that but hey, it’s still a salad right?

Two years ago: Zucchini Bread

CHICKEN TACO SALAD WITH QUESADILLA STRIPS

Serves 2-4

Ingredients:

CHICKEN

2 boneless, skinless chicken breasts

2 Tbsp olive oil

1/2 lime, juiced

2 garlic cloves, minced

2 Tbsp taco seasoning

QUESADILLA STRIPS

2 whole wheat tortillas

4 oz. monterey jack cheese, freshly grated

DRESSING

2 Tbsp prepared ranch dressing

2 Tbsp plain Greek yogurt (I used 0% plain Chobani)

1/2 lime, juiced

1 tsp red wine vinegar

1 Tbsp extra virgin olive oil

Salt and pepper, to taste

SALAD

4 cups lettuce, chopped (I used a spring mix)

1 avocado, chopped

2/3 cup sweet corn

1/2 pint grape tomatoes, quartered

1/4 red onion, diced

Directions:

1. The night before (or a few hours before) add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Marinate in the fridge for 2-24 hours.
2. When ready to make the salads, whisk together the dressing in a small bowl. Set aside.
3. Heat a large skillet over medium-heat heat and add a little olive oil. Sprinkle both sides of the chicken with taco seasoning, sear both sides then reduce heat to medium-low, cover and cook until chicken is cooked through (you can bake or grill the chicken if desired). Once chicken is finished, let cool for a few minutes and then cut into strips.
4. While the chicken is cooling, add a little olive oil or butter if needed to the same skillet and add a tortilla, then top with 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.
5. To make the salads, combine lettuce, avocado, corn, tomatoes and onion in a large bowl, then separate on to plates or bowls. Top with chicken and quesadilla slices, then drizzle with dressing.

Source: Adapted from How Sweet It Is and slightly from Heather’s Dish.