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Lunch / Dinner

Southwestern Cobb Salad Quesadillas

In this recipe, two favorites converge to make one fantastic salad.

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Ingredients

FOR THE DRESSING—

FOR THE SALAD—

FOR THE QUESADILLAS—

Instructions

Preheat grill to medium.

Stir all ingredients for the dressing together; cover and chill.

Brush chicken with oil, then season with salt and pepper. Grill 4–5 minutes per side, or until cooked through. Slice into strips.

Toss chicken strips with all salad ingredients (except the dressing); chill while assembling quesadillas.

Assemble quesadillas with cheese. Fold over, brush with oil and grill, covered, 1–2 minutes per side, or until cheese melts and tortillas brown. Cut each quesadilla into 4 wedges, toss salad with dressing, and serve. (Store any leftover dressing for up to 1 week.)

If desired, brush the chicken with your favorite barbecue sauce during grilling. Slice into strips.

If desired, brush the chicken with your favorite barbecue sauce during grilling. Slice into strips.

You can substitute tortilla chips for corn chips in the salad if you like.

You can substitute tortilla chips for corn chips in the salad if you like.

Assemble quesadillas, sprinkling ½ cup cheese on half of each tortilla, then folding over.

Assemble quesadillas, sprinkling ½ cup cheese on half of each tortilla, then folding over.

Nutritional Facts

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