Quesadilla Explosion Salad

This is no ordinary plate of greens, peeps. It's got cheesy quesadilla triangles, fajita chicken strips, and a whole lot more.

Photo by Heidi S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • QUESADILLA

  • 1

    La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla (sometimes labeled Smart & Delicious Low Carb High Fiber), Original/Soft Taco size (NOT Large)

  • 1/4

    cup shredded fat-free cheddar cheese

  • SALAD:

  • 3

    cups chopped romaine lettuce

  • 3

    ounce cooked boneless skinless lean chicken breast, cut into strips

  • 1/4

    cup diced tomatoes

  • 2

    tablespoon canned sweet corn kernels, drained

  • 1

    tablespoon canned black beans, rinsed

  • 1

    teaspoon. fajita seasoning mix, dry

  • Optional: fresh cilantro

  • DRESSING

  • 3

    tablespoon fat-free balsamic vinaigrette

  • 1

    teaspoon lemon juice

  • 1

    teaspoon lime juice

  • 1/2

    no-calorie sweetener packet (like Splenda)

Directions

Begin by mixing together the fajita seasoning mix and 2 teaspoons of water. Toss the chicken in this mixture, and set aside. To make the quesadilla, place tortilla in a pan sprayed lightly with nonstick spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once cheese begins to melt, use a spatula to fold the plain half of the tortilla over the cheese-topped half, and then press down with the spatula to seal. Flip quesadilla and continue to cook and press until the entire quesadilla is hot and toasty. Set aside. Build your salad by layering the lettuce, tomatoes, corn, and black beans. Top with the chicken (heating it first, if you like). Cut the quesadilla into triangles, and place them around your salad. Then combine all of the dressing ingredients with 1 teaspoon water, mix well, and serve on the side. If you like, garnish salad with cilantro. Enjoy!

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