Chopped Chicken Taco Salads with Cheese Quesadilla Strips.
I made us more salad!
More CHOPPED salad, to be exact. My favorite kind. Everything is in little bits and oh-so cute.
However… if you came over for lunch, I doubt I’d ever make salad because entertaining people is the perfect excuse to eat something rich and delicious. Calories don’t count when eaten with friends. I’m thinking pizza.
Yes, pizza.
If you haven’t figured it out already, this is sort of my copycat version of Chili’s quesadilla explosion salad, which I haven’t had in eons but used to loooooove. I mean, I was eating that back in the day long before I was consuming vegetables, which makes perfect sense since it now always tops the lists of those “highest calorie foods” and “things to avoid at chain restaurants” and [insert scary music here] “salads that aren’t what they seem.” Whatever. That’s why it was so good.
I used to love going to Chili’s for the chips and salsa but three or four years ago, after driving around for an hour and not really knowing what we wanted to eat (know that feeling?), my husband and I ended up there and had one of the worst meals of our lives. Which rarely happens because surprisingly, I am not a high-maintenance restaurant eater. Unless it’s at brunch.
So we haven’t been back since and more than once I have wanted one of those salads. Mainly for the quesadillas. Of course.
Also, don’t listen to me, because this isn’t a copycat version at all, it’s just my version. You know I like to make stuff up.
There are a ton of ingredients here, but I find they are all pretty necessary and “a ton” does not always equal “time consuming.” You’re gonna marinate you’re chicken overnight (or not), add your salad junk together, toss in a little dressing and crush tortilla chips over top.
Now we are best friends. Right?
Chopped Chicken Taco Salads with Cheese Quesadilla Strips
Ingredients
chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 limes, juiced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon 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 tomatoes, quartered
- 1/4 red onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive olive
- 1/2 teaspoon red wine vinegar
- 1 lime, juiced
- a few tortilla chips, crushed
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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Thought so.
108 Comments on “Chopped Chicken Taco Salads with Cheese Quesadilla Strips.”
Pingback: Summer in the kitchen | making life fit
That shot of the cheesy quesadillas – want now! Going to make this on the weekend, my husband will totally think it’s healthy too… haha
You had me at cheese quesadilla strips. Now every time I make a salad I’m going to come up with an excuse to make quesadilla strips. genius.
This salad looks restaurant worthy! YUM!!!
I LOVE taco salad! I’ve never made one with chicken though, and yours looks delicious!!
Fantastic-looking salad!
Pingback: Chicken Taco Salad with Cheese Quesadilla Strips. | Kiddley
The salad was a huge hit! I made it last night and everyone in the family loved it. They all loved the flavor of the chicken!
I’ll have to try this!
I used to work at Chili’s and that salad was my favorite! So glad you made your own version, can’t wait to eat this.
That looks like a very filling salad! Well done!
Pingback: Chopped Chicken Taco Salads with Cheese Quesadilla Strips | How Sweet It Is | MOM2MY5
quesadilla strips on a salad….yes…and I am such a brunch snob picky person.
Loving this right now!!!
Pingback: Thursday’s Thoughts- | kml image works
You are some kind of genius !
Eh, I could take or leave Chili’s. I do love their mango margarhitas though.
Pingback: Weeknight Dinner Ideas: 5 Simple Summer Meals You’ll Love | The Nest Blog – Home Décor, Cooking, Money, Health & Sex News & Advice
Oh my! I love taco salads so much and this one just looks packed full of delicious flavors :)
Tried this tonight with what I had on hand. My reaction is… eh, it was ok. Didn’t taste bad though.
Pingback: Chicken Taco Salad with Quesadilla Strips | The Spiffy Cookie
Pingback: Meal Plan 6/24 – 6/28 | Zombie Avoidance Training
Pingback: Chopped Chicken Taco Salads with Cheese Quesadilla Strips |
Pingback: Thai Steak Salad with Roasted Chili Mango Vinaigrette | How Sweet It Is
Pingback: Thai Steak Salad with Roasted Chili Mango Vinaigrette.
Pingback: Tasty Tuesday – Chopped Chicken Taco Salad | booksforbelle
Awesome website listed here! Likewise your internet site loads right up very quickly! Exactly what coordinator will you be using? Can I get your affiliate marketing hyperlink in your host? I would like this site filled up as speedily because your own house lol
Pingback: Friday Favorites
Pingback: Football Food! [135 Recipes For Football Season.] | How Sweet It Is
Pingback: Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing | How Sweet It Is
Pingback: November Favorites: Food + Fun. | How Sweet It Is
Pingback: November Favorites: Food + Fun. | pinmeplease
Pingback: Chicken Taco Salad « Can Be Dun
Pingback: Week 7 Menu | Grey Hair, Don't Care
I just wanted to say that I have made this salad like ten times since last summer (no joke) and it’s so good every time! Thanks for sharing. Also, completely unsolicited suggestion: have you tried switching the monterrey jack with Chihuahua cheese? It doesn’t have the same kick as the monterrey, but it’s more of a traditional quesadilla cheese and it’s SO gooey!
Pingback: 25 recipes for Taco Tuesday - I Heart Nap Time
Pingback: Stressed, sore and rage-filled!
Pingback: Recipe Round Up– Week 1 | elephant & chick
Pingback: Chopped Chicken Salad Recipe Ternak Puyuh | Ternak Puyuh
Pingback: Much food and all the lifting
Pingback: 18 Thirty-Minute Mexican Recipes - The Wanderlust Kitchen
Pingback: Chopped Chicken Taco Salads with Cheese Quesadilla Strips | Best Recipes Ever
Pingback: Chicken Quesadillas with Avocado Corn Salsa | Best Recipes Ever
Pingback: 12 Salad Recipes to Try • Little Gold Pixel
Pingback: The Ponytail Diaries | currently… {may}
Pingback: thursday things | Confectionary Tales of a Bakeaholic
Pingback: Recipe: Chopped Chicken Taco Salad - RejoovWellness
Pingback: chopped chicken taco salads with cheese quesadilla strips… – Delectable Salads
Pingback: Ole! | Three Plates Full
Pingback: How I Organize My Go-To Recipes - Something Pretty