CHILI'S GRILL & BAR® QUESADILLA EXPLOSION SALAD
(copycat recipe)
1 cup Citrus Balsamic Vinaigrette (recipe follows)
1 cup Chipotle Ranch Dressing (recipe follows)
2 cups cooked Fajita-marinated chicken (recipe follows)
Tortilla Strips (recipe follows)
1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
3 large tomatoes, diced
1 (15 oz) can black beans, drained
1 (15 oz) can Green Giant Mexicorn, drained
1 (4 oz) can diced Ortega green chiles (optional)
1 (8 oz) package Avo Classic guacamole
1 1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese (3/4 cup each)
Salt and pepper (optional, to taste)
Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.
Prepare marinade and let chicken marinade at least 2 hours.
Shortly before serving assemble salad:
Cook marinated chicken as directed.
Prepare the tortilla strips.
Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.
Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn.
Add beans and corn to salad greens. Add the shredded cheeses. Add cooled diced chicken pieces. Toss with desired amount of the Citrus Balsamic Vinaigrette Toss in the tortilla strips, saving a large handful for the top. Toss gently to mix well.
Add deep fried tortilla strips to the salad immediately before serving so that they stay crisp.
Serve with guacamole and Chipotle Ranch Dressing
WHEN READY TO COOK:
Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces.
TORTILLA STRIPS
8 corn tortillas
oil (for frying)
salt
Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips.
Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
*TACO BELL CHICKEN FAJITA MIX
"Here is another "Super Secret" recipe, if you prefer for your Fajita Marinated Chicken."
DRY INGREDIENTS:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
WET INGREDIENTS:
2 tablespoons oil
1/4 cup lime juice
1/3 cup water
Combine all of the dry ingredients in a small bowl. Add oil, lime juice and 1/3 cup water to mix ingredients for marinade.
Adapted from source: Meemo's Kitchen Blog /Patty Kaykes/ 2/23/2008
Chili's Quesadilla Explosion Salad Recipe
Menu Description: Fajita-marinated chicken, corn relish, cheese, cilantro, tomato, crispy tortilla strips, chipotle-ranch drizzle, cheese quesadilla wedges, citrus-balsamic dressing.
In fact, I'm thrilled to have it as part of my 100%
FREE Restaurant Recipes library!
