Southwest Chicken Quesadilla Salad

• Meat

  • 2 Chicken breasts, boneless skinless
  • 2 Hearts of romaine

• Produce

  • 1 Avocado
  • 1/3 cup Cilantro
  • 1/2 pint Grape tomatoes
  • 3 Lime
  • 2/3 cup Sweet corn

• Condiments

  • 1 Chipotle ranch dressing
  • 1/2 cup Pico de gallo

• Baking & Spices

  • 1 Salt & pepper
  • 1 Salt and pepper
  • 1 package Taco seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Snacks

  • 1 Tortilla chips

• Frozen

  • 3 El monterey chicken and cheese quesadillas

• Liquids

  • 2 tbsp Water

Found on tidymom.net

Ingredients

• 2 boneless, skinless chicken breasts
• 1 package taco seasoning
• 2 limes, juiced
• 2 tablespoons olive oil
• 2 tablespoons water
• salt & pepper
• 2 hearts of romaine, chopped
• 1/3 cup cilantro, chopped
• 1 avocado, chopped
• 2/3 cup sweet corn
• 1/2 pint grape tomatoes, quartered
• 1/2 cup pico de gallo
• 1 lime, juiced
• salt and pepper, to taste
• tortilla chips, crushed
• 3 El Monterey Chicken and Cheese Quesadillas (prepared according to package)
• Chipotle Ranch Dressing

Directions

• Marinate chicken overnight (or at least 3 hours).  Place taco seasoning, lime juice, olive oil, water and salt and pepper in zip-top bag. Seal bag and give it a few good shakes, until marinade is well blended.  Add chicken* to bag and place in refrigerator 3-24 hours. (*if chicken breasts are thick, pound the breasts to an even thickness using the bottom of a jar or glass) When ready to make salads, heat large skillet with a little olive oil over medium high heat.  Sear chicken both sides for about 1 minute, then reduce heat to medium, cover and cook until chicken is cooked through about 10-15 minutes depending on the size of your chicken breasts. (chicken should be at least 165°F with instant read thermometer). Allow chicken to cool for a few minutes and then slice into strips. While chicken is cooling, heat El Monterey Quesadillas according to the package using the same skillet. Once heated, use a sharp knife or pizza cutter and slice each quesadilla into 3 mini wedges. To prepare the salads, combine lettuce, cilantro, avocado, corn, tomatoes, and pico de gallo in a large bowl.  Squeeze 1 lime over salad, and toss with salt and pepper to taste. To serve, divide salad onto plates. Top with crushed tortilla chips, the chicken, quesadillas and dressing.  Enjoy!