Lunch / Dinner
Southwestern Cobb Salad Quesadillas
In this recipe, two favorites converge to make one fantastic salad.
FOR THE DRESSING—
FOR THE SALAD—
FOR THE QUESADILLAS—
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.
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.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 11g 55%
Cholesterol 75mg 25%
Sodium 1730mg 72%
Carbs 65g 21%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.