GGG Chicken & Quesadilla Salad

GGG Chicken & Quesadilla Salad

Serves 4

Ingredients

• Rotisserie Chicken, deboned, skinned and sliced into strips

• ⅓ c Olive Oil

• 1 Tsp Cumin

• 1 Tsp Chili Powder

• ½ Tsp Dried Oregano

• 1 Tsp Garlic Powder

• ½ Tsp Salt

• ½ Tsp Pepper

• 1 Tbsp Fresh Lime Juice

• ¼ c Cilantro, chopped, plus some for garnish

• 8 c Romaine Lettuce, cut into bite size pieces

• 1 c Frozen Shoepeg Corn, defrosted

• 1 c Tomatoes, diced

• 1 c Black Beans, drained and rinsed

• ½ c Tortilla Strips

• 1 ½ c Mexican Cheese Blend, shredded

• 4 (8-inch) flour tortillas

Mexican Ranch Dressing

Serves 4

Ingredients

• 1 c Ranch Dressing (preferred brand Hidden Valley Ranch)

• 2 Tsp Chili Powder

• 2 Tsp Cumin

• 1 Tsp Garlic Powder

• ¼ Tsp Coarse Kosher Salt

• ¼ Tsp Black Pepper

• Zest of a Lime

• 1 ½ Tbsp Fresh Lime Juice

• 1 Tbsp Fresh Cilantro, chopped

Directions

Preheat the oven to Broil high

1. In a mason jar add all the ranch dressing ingredients; ranch dressing, chili powder, cumin, garlic powder, lime zest & juice, cilantro, salt and pepper - mix well, set aside.

2. In a small bowl mix the olive oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, ½ tsp oregano, ¼ c fresh cilantro, 1 tbsp lime juice, ½ tsp salt and ½ tsp pepper. Set aside.

3. Line a rimmed sheet pan with foil and spray with cooking spray.

4. In a medium bowl, add the chicken and marinade mixture and toss until everything is coated well.

5. Place chicken in a single layer on the sheet pan.

6. Broil for 10 minutes on the middle rack. 

7. While the chicken is in the oven, start making the quesadilla.

Quesadilla

1. In a nonstick skillet or cast iron pan, add 1 tbsp butter over medium heat and one of the tortillas in the skillet.  Evenly distribute ½ c cheese and spread to the edges, top with another tortilla.

2. When the quesadilla is golden on the bottom side, flip it over carefully and cook until that side is golden. Repeat the same process for the 2nd quesadilla. 

3. Cut each of the tortillas into 8 wedges.

Assembly of Salad

1. Evenly distribute the romaine to each plate, top with the black beans, diced tomatoes and corn. Add about ⅓ c+ chicken to the middle of the bowl in a heap, then sprinkle with cheese all over.  

2. Top with tortilla strips and add 4 quesdailla wedges to the side of each bowl.

3. Serve the dressing on the side