Food recipes
Grilled Chicken Salad with Quesadillas
Grilled Chicken Salad with Quesadillas
Ingredients:
Quesadillas:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 flour tortillas
Butter
Salad:
8 cups chopped iceberg lettuce (about 1 head)
8 cups chopped romaine lettuce (about 1 head)
6 corn tortillas, for tortilla strips
Oil, for frying
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 cup diced tomatoes (about 2 tomatoes)
4 teaspoons minced cilantro
Directions:
1. The chicken will need to marinate for 2 hours, so get that going first. To ensure that the chicken breasts cook evenly, pound the fat end of the chicken fillets with a kitchen mallet. Whisk the marinade ingredients together in a medium bowl, and then pour it over the chicken in a zip-top plastic bag. Park the bag in your refrigerator for 2 to 2½ hours.
2. While the chicken marinates you'll have plenty of time to make the corn relish, dressings, and crispy tortilla strips. To make the corn relish, simply combine all of the ingredients in a medium bowl, then cover and chill.
3. Make the chipotle-ranch drizzle by combining ground chipotle pepper with Hidden Valley or your favorite ranch dressing (you can even use low-fat ranch dressing, if you like).
4. Make the citrus-balsamic vinaigrette by combining all the ingredients in a blender on medium speed for 30 seconds or until thick. Cover and chill.
5. Make the crispy tortilla strips by slicing 6 corn tortillas into thin strips. Heat oil in a medium saucepan over medium heat until 1 strip dropped into the oil bubbles and fries to a crunchy golden brown in about a minute. When the oil is hot, fry the tortilla strips in batches until crispy, and then drain on paper towels.
6. When the chicken has marinated for a couple hours, preheat the barbecue grill to high. Arrange the chicken breasts on a plate and coat them with a little oil so they won't stick to the grill. When your grill is hot, cook the chicken for 5 to 6 minutes per side, until done.
7. As the chicken cooks, make the quesadillas by heating a medium sauté pan over medium/low heat. Combine 1 cup shredded cheddar cheese and 1 cup Monterey Jack cheese, then spread ½ cup of this cheese blend on top of a flour tortilla. Cover with another tortilla. Melt some butter into the sauté pan, then brown the quesadilla for 1 minute on each side or until light brown. Repeat for the other 3 quesadillas, and then slice each quesadilla into quarters with a knife or pizza wheel.
8. Build each salad by combining 2 cups iceberg lettuce with 2 cups romaine lettuce and arranging the greens on a large serving plate. Sprinkle the lettuce with about ½ cup of the crispy tortilla strips. Spoon ⅓ cup of corn relish on next. Slice each grilled chicken breast into thin strips and arrange the chicken on the corn relish, followed by about ¼ cup of the cheddar-Jack cheese blend. Arrange ¼ cup of diced tomato on next.
Ingredients:
Quesadillas:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 flour tortillas
Butter
Salad:
8 cups chopped iceberg lettuce (about 1 head)
8 cups chopped romaine lettuce (about 1 head)
6 corn tortillas, for tortilla strips
Oil, for frying
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 cup diced tomatoes (about 2 tomatoes)
4 teaspoons minced cilantro
Directions:
1. The chicken will need to marinate for 2 hours, so get that going first. To ensure that the chicken breasts cook evenly, pound the fat end of the chicken fillets with a kitchen mallet. Whisk the marinade ingredients together in a medium bowl, and then pour it over the chicken in a zip-top plastic bag. Park the bag in your refrigerator for 2 to 2½ hours.
2. While the chicken marinates you'll have plenty of time to make the corn relish, dressings, and crispy tortilla strips. To make the corn relish, simply combine all of the ingredients in a medium bowl, then cover and chill.
3. Make the chipotle-ranch drizzle by combining ground chipotle pepper with Hidden Valley or your favorite ranch dressing (you can even use low-fat ranch dressing, if you like).
4. Make the citrus-balsamic vinaigrette by combining all the ingredients in a blender on medium speed for 30 seconds or until thick. Cover and chill.
5. Make the crispy tortilla strips by slicing 6 corn tortillas into thin strips. Heat oil in a medium saucepan over medium heat until 1 strip dropped into the oil bubbles and fries to a crunchy golden brown in about a minute. When the oil is hot, fry the tortilla strips in batches until crispy, and then drain on paper towels.
6. When the chicken has marinated for a couple hours, preheat the barbecue grill to high. Arrange the chicken breasts on a plate and coat them with a little oil so they won't stick to the grill. When your grill is hot, cook the chicken for 5 to 6 minutes per side, until done.
7. As the chicken cooks, make the quesadillas by heating a medium sauté pan over medium/low heat. Combine 1 cup shredded cheddar cheese and 1 cup Monterey Jack cheese, then spread ½ cup of this cheese blend on top of a flour tortilla. Cover with another tortilla. Melt some butter into the sauté pan, then brown the quesadilla for 1 minute on each side or until light brown. Repeat for the other 3 quesadillas, and then slice each quesadilla into quarters with a knife or pizza wheel.
8. Build each salad by combining 2 cups iceberg lettuce with 2 cups romaine lettuce and arranging the greens on a large serving plate. Sprinkle the lettuce with about ½ cup of the crispy tortilla strips. Spoon ⅓ cup of corn relish on next. Slice each grilled chicken breast into thin strips and arrange the chicken on the corn relish, followed by about ¼ cup of the cheddar-Jack cheese blend. Arrange ¼ cup of diced tomato on next.
Printed from https://recipe.bluelayer.org/recipe/74533/grilled-chicken-salad-with-quesadillas