Chicken Taco Salad with Quesadilla Strips

by Erin

Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips (Fritos can work in a pinch, too). You can barely find the leafy greens under all of that but hey, it’s still a salad right?

Chicken Taco Salad with Quesadilla Strips

Two years ago: Zucchini Bread


Serves 2-4



2 boneless, skinless chicken breasts

2 Tbsp olive oil

1/2 lime, juiced

2 garlic cloves, minced

2 Tbsp taco seasoning


2 whole wheat tortillas

4 oz. monterey jack cheese, freshly grated


2 Tbsp prepared ranch dressing

2 Tbsp plain Greek yogurt (I used 0% plain Chobani)

1/2 lime, juiced

1 tsp red wine vinegar

1 Tbsp extra virgin olive oil

Salt and pepper, to taste


4 cups lettuce, chopped (I used a spring mix)

1 avocado, chopped

2/3 cup sweet corn

1/2 pint grape tomatoes, quartered

1/4 red onion, diced


  1. The night before (or a few hours before) add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Marinate in the fridge for 2-24 hours.
  2. When ready to make the salads, whisk together the dressing in a small bowl. Set aside.
  3. Heat a large skillet over medium-heat heat and add a little olive oil. Sprinkle both sides of the chicken with taco seasoning, sear both sides then reduce heat to medium-low, cover and cook until chicken is cooked through (you can bake or grill the chicken if desired). Once chicken is finished, let cool for a few minutes and then cut into strips.
  4. While the chicken is cooling, add a little olive oil or butter if needed to the same skillet and add a tortilla, then top with grated cheese and the second tortilla on top. Cook until both sides are golden and cheese is melted, then remove from the skillet and slice into strips.
  5. To make the salads, combine lettuce, avocado, corn, tomatoes and onion in a large bowl, then separate on to plates or bowls. Top with chicken and quesadilla slices, then drizzle with dressing.

Source: Adapted from How Sweet It Is and slightly from Heather’s Dish.


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Aimee @shugarysweets June 21, 2013 - 6:46 pm

This salad deserves a front and center post! Love!

Tina @ Tina's Chic Corner June 21, 2013 - 10:59 am

I was literally just trying to figure out how to use up the chicken I have in the freezer and bumped into your recipe…this looks so good and now I know what to make this weekend. Thanks for the idea. :)

Nessa June 20, 2013 - 6:19 pm

Yum! Those quesadilla strips look terrific :)

Jennifer @ Peanut Butter and Peppers June 20, 2013 - 5:11 pm

I love it! Funny you mentions butternut squash salad! I remember when you posted it, I actually had a butternut squash salad today! Love your salad you posted today! I saw the one from How Sweet it IS and have been wanting to make it. I am so loving your version!! Looks like a perfect dinner for tonight!

cassie June 20, 2013 - 4:13 pm

Those quesadilla strips are calling my name! Love this, Erin!

Heather @ Snookie's Cakes June 20, 2013 - 1:12 pm

That looks delicious!


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