Lunch / Dinner
Cobb Salad Quesadilla
Who doesn’t love a good Cobb salad or a gooey quesadilla? In this recipe, two favorites converge to make one fantastic salad. Here’s a whole new way to look at the classic Cobb.
FOR THE DRESSING—
FOR THE SALAD—
Preheat grill to medium heat. Brush grill rack with oil.
Stir together ranch dressing, adobo sauce, cilantro, lime juice, salt, and pepper for dressing in a bowl; cover and chill.
Brush chicken with barbecue sauce; season with salt and pepper. Grill, covered, until chicken is no longer pink, 4–5 minutes per side; let rest 5 minutes, then slice into strips.
Toss chicken strips with lettuce, corn, avocado, black beans, roasted pepper, tomatoes, and corn chips; chill.
Sprinkle 1/2 cup cheese over each tortilla. Fold tortillas over and brush with oil. Gill, covered, until cheese melts and tortillas brown, 1–2 minutes per side. Cut each tortilla into 4 wedges. Toss salad with dressing; divide among four plates and serve with quesadilla wedges.
If desired, brush chicken with additional barbecue sauce during grilling. Let chicken rest, then slice into thin strips.
Corn chips add crunchy flavor to this salad, but you can substitute tortilla chips.
To prepare the quesadillas, sprinkle 1/2 cup cheese on half of each tortilla, then fold over and grill until toasted.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 11g 55%
Cholesterol 76mg 25%
Sodium 1730mg 72%
Carbs 65g 21%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.