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Chicken Quesadilla Salad

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A delightful fusion of a classic quesadilla and a vibrant salad, perfect for a comforting yet healthy meal.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 4 flour tortillas
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup lettuce, chopped
  • 1 cup tomatoes, diced
  • 1/2 cup corn
  • 1/2 cup black beans, rinsed and drained
  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup sour cream or dressing of choice
  • Lime wedges for serving
  • Salt and pepper to taste

Instructions

  1. Heat a skillet over medium heat and place one tortilla in the skillet.
  2. Sprinkle half of the cheese evenly over the tortilla.
  3. Layer half of the shredded chicken, corn, and black beans on top of the cheese.
  4. Sprinkle more cheese on top and then place another tortilla over it.
  5. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook the other side until golden and the cheese is melted.
  6. Remove from the skillet and let it cool slightly before slicing into wedges.
  7. In a large bowl, combine lettuce, tomatoes, avocado, and cilantro.
  8. Serve the quesadilla wedges on top of the salad mixture, drizzle with sour cream or dressing, and squeeze fresh lime juice over the top. Enjoy!

Notes

Store leftover quesadilla wedges and salad components separately in airtight containers. The salad can last 2-3 days, but quesadillas are best eaten within a day.

Nutrition

Find it online: https://doughgirlbylea.com/chicken-quesadilla-salad/

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