Copycat Chili's Quesadilla Explosion Salad Recipe
Servings:
Ingredients
  • 2 ½ teaspoons taco seasoning
  • 1 ¼ teaspoons ground cumin
  • 1 ¼ teaspoons garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sweet paprika
  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons lime juice (from about ½ lime)
  • 2 tablespoons honey
  • 4 chicken cutlets, or 2 chicken breasts split into 4 cutlets
  • 8 flour tortillas (6- or 8-inch)
  • 2 cups grated Mexican cheese blend
  • 4 teaspoons olive oil, divided
  • ‌
  • 1 (5-ounce) package spring mix salad greens
  • 1 cup halved cherry tomatoes
  • ⅔ cup corn kernels (fresh or thawed from frozen)
  • ⅔ cup diced red bell pepper
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • ⅔ cup grated Mexican cheese blend
  • 1 cup crispy tortilla strips
Directions
  1. Preheat the oven to 425 F.
  2. Line a large baking sheet with a wire rack. Spritz the wire rack with cooking spray, then set aside.
  3. Make the spice blend: Place the taco seasoning, cumin, garlic powder, salt, pepper, and paprika in a medium bowl. Stir to combine.
  4. Make the vinaigrette: Place the olive oil, vinegar, lime juice, honey, and 1 ½ teaspoons of the spice blend in a medium bowl, then whisk to combine.
  5. Cover and refrigerate until you're ready to serve.
  6. Make the chicken: Pat the chicken dry with paper towels.
  7. Reserve and set aside 2 teaspoons of the spice blend. Use the remaining spice blend to season the chicken.
  8. Using your hands, rub the seasoning into the chicken.
  9. Transfer the seasoned chicken to the prepared baking sheet. Place in the oven and bake for 12–15 minutes, or until cooked through.
  10. Once cooked, remove the chicken from the oven and set aside to rest for 5 minutes.
  11. Meanwhile, make the quesadillas: Divide the cheese between 4 of the tortillas.
  12. Season the cheese with the remaining spice blend (about ½ teaspoon seasoning per tortilla).
  13. Cap with the remaining tortillas.
  14. Heat 1 teaspoon olive oil in a large skillet over medium heat.
  15. Once hot, add a quesadilla.
  16. Toast, flipping once, until the cheese has melted and the exterior on both sides is crisp, about 2 minutes per side. Repeat with the remaining oil and quesadillas.
  17. Once rested, slice the chicken into strips.
  18. Cut the quesadillas into quarters.
  19. Divide the salad greens between large plates or salad bowls.
  20. Top the greens with the tomatoes, corn, bell pepper, onion, cilantro, cheese, sliced chicken, and tortilla strips.
  21. Nestle the quartered quesadillas around the edges of the salad. Serve, with the vinaigrette on the side or drizzled over the salad.