I made us more salad!
More chopped salad, to be exact — my favorite kind. Everything is cut into small, bite-sized pieces that look pretty and make every forkful satisfying.
But if you showed up for lunch at my house, I wouldn’t always serve salad. Entertaining is the perfect excuse to indulge in something rich and delicious. Calories feel optional when shared with friends. I’m thinking pizza.
Yes, pizza.
If you haven’t guessed, this is my take on Chili’s quesadilla explosion salad — a version I used to crave. Back then I ate it long before vegetables became a regular part of my diet. It was indulgent and memorable, one of those menu items that landed on lists of “highest calorie” or “not what they seem” salads, and for good reason: it was irresistible.
We used to go to Chili’s mostly for the chips and salsa, but a few years ago my husband and I had a particularly bad meal there after driving around trying to decide where to eat. Since then we haven’t returned, though I’ve missed that salad — mostly for the quesadilla strips.
That said, this isn’t a straight copycat. It’s my version — familiar elements reimagined with flavors and textures I love. There are several components here, but each one pulls its weight. The chicken benefits from a quick marinade, the salad is crisp and bright, and the quesadilla strips bring the indulgence.
Most of the work is simple: marinate the chicken for a few hours or overnight if you can, cook and chop it, toss together the chopped salad ingredients with a tangy dressing, and top everything with crushed tortilla chips and warm, cheesy quesadilla strips. The result is crunchy, creamy, bright and satisfying.
Chopped Chicken Taco Salads with Cheese Quesadilla Strips
2
30 mins
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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 oil
- 1/2 teaspoon red wine vinegar
- 1 lime, juiced
- a few tortilla chips, crushed
Instructions
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The night before (or a few hours ahead), combine cumin, smoked paprika, chili powder, salt and pepper. Place the chicken in a large zip-top bag or baking dish, add olive oil, lime juice and minced garlic, then sprinkle the seasoning over the chicken. Marinate in the refrigerator for 2–24 hours.
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When ready to cook, heat a large skillet over medium heat and add a little olive oil. Sear the chicken on both sides, then reduce heat to medium-low, cover and cook until the chicken is done through. You can also bake or grill the chicken if you prefer. Let the cooked chicken rest briefly, then cut it into chunks.
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While the chicken cools, make the quesadilla: warm the same skillet over medium heat, brush with a little oil or butter if desired, place one tortilla in the pan, sprinkle with the grated cheese and top with the second tortilla. Cook until both sides are golden and the cheese is melted, then remove and slice into strips.
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To assemble the salads, combine the chopped lettuce, tomatoes, avocado, corn and red onion in a large bowl. Season with salt and pepper, then add the olive oil, red wine vinegar and lime juice; toss to coat. Add the chicken and toss again. Divide the salad between two plates or bowls, sprinkle with crushed tortilla chips and top with the quesadilla strips.
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Thought so.