Southwest Chicken Quesadilla Salad is full of bright flavors and satisfying textures. Easy to assemble, it’s perfect for busy weeknights or a hearty lunch. Since the ingredients are available year‑round, this is a salad you can enjoy any season.
When fall arrives and schedules get busy, finding quick, family-friendly dinners becomes essential. I prioritize eating together even when time is limited, and this salad fits the bill: it’s nutritious, fast to prepare, and everyone at the table will usually eat it without complaint.
The ready-made Signature Charbroiled Chicken & Monterey Jack Cheese Quesadillas make a convenient, delicious addition to the salad and cut down on preparation time.
Table of Contents
Southwest Chicken Quesadilla Salad
The quesadillas crisp up quickly in a skillet, and when paired with seasoned chicken and a fresh salad, the dish looks and tastes like something from a restaurant. This is one of my favorite salads and it’s now a regular on our dinner rotation — I hope you enjoy it too.
Although the ingredient list may seem long, the salad comes together quickly. The only advance step is marinating the chicken for at least 3 hours (overnight is ideal). When you’re ready to cook, prepare the salad while the chicken cooks in the skillet, then warm and slice the quesadillas in the same pan. In about 30 minutes from start to finish, you’ll have a colorful, satisfying meal ready to serve.
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Southwest Chicken Quesadilla Salad
2 large salads
15 minutes
15 minutes
3 hours
3 hours 30 minutes
Southwest Chicken Quesadilla Salad delivers bold southwest flavors with crisp quesadillas, seasoned chicken, and fresh salad ingredients for a satisfying meal that’s quick to prepare.
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 chicken and cheese quesadillas (prepared according to package)
- Chipotle ranch dressing
Instructions
- Marinate the chicken for at least 3 hours or overnight. In a zip‑top bag combine taco seasoning, lime juice, olive oil, water, salt and pepper. Add chicken, seal, and refrigerate 3–24 hours. If breasts are thick, pound to even thickness before marinating.
- When ready, heat a large skillet with a little olive oil over medium‑high. Sear chicken about 1 minute per side, then reduce heat to medium, cover and cook until the chicken reaches 165°F, about 10–15 minutes depending on thickness. Let rest a few minutes, then slice into strips.
- While the chicken cools, heat the quesadillas according to package instructions in the same skillet. Slice each quesadilla into three wedges.
- In a large bowl combine romaine, cilantro, avocado, corn, tomatoes, and pico de gallo. Squeeze one lime over the salad and season with salt and pepper to taste.
- To serve, divide the salad among plates. Top with crushed tortilla chips, sliced chicken, quesadilla wedges, and drizzle with chipotle ranch. Enjoy.
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving:
Calories: 1312
Total Fat: 80g
Saturated Fat: 22g
Trans Fat: 1g
Unsaturated Fat: 50g
Cholesterol: 276mg
Sodium: 1715mg
Carbohydrates: 64g
Fiber: 15g
Sugar: 13g
Protein: 90g
Nutrition information is an estimate based on the listed ingredients and preparation methods and should be used for informational purposes only.
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Disclaimer: I have a working relationship with El Monterey as part of their Back to School campaign. Feeding my family real food is important to me; all views and opinions are my own.