Chicken Quesadilla Salad Recipe
Grilled chicken, mixed greens, cheese, tomatoes, salsa de pifia; guacamole, tortilla strips, mini cheese quesadilla, southwest ranch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Chicken
Salad Base
Condiments
Mini Cheese Quesadilla
Method
Grilled Chicken Preparation
- 1
Marinate the Chicken
In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes.
- 2
Mini Cheese Quesadilla Preparation
- 3
Prepare Quesadillas
In a pan over medium heat, place one flour tortilla, sprinkle half of the shredded cheese on top, and cover with another tortilla. Cook until the bottom is golden brown, about 2-3 minutes. Flip and cook until the other side is golden and the cheese has melted. Remove from pan and cut into wedges.
Salad Assembly
- 4
Assemble the Salad
In a large salad bowl, combine mixed greens, cherry tomatoes (halved), and shredded cheese. Toss gently to mix.
- 5
Add Grilled Chicken
Slice the grilled chicken breasts and arrange them on top of the salad.
- 6
Add Condiments
Top the salad with tortilla strips, guacamole, salsa de piña, and drizzle with southwest ranch dressing.
- 7
Finish with Quesadilla Wedges
Place the mini cheese quesadilla wedges on top of the salad for added crunch and flavor.
