chicken quesadilla salad

Yields: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
1 tbsp olive oil
1 packet (1 oz) taco seasoning
1/4 cup water
For the Quesadilla Strips:
4 small (6-inch) flour tortillas
1 cup shredded Monterey Jack or Mexican blend cheese
1 tbsp olive oil (for cooking tortillas)
For the Salad:
6 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained (or 1/2 cup fresh or frozen corn, thawed)
1 avocado, diced
For the Creamy Cilantro-Lime Dressing:
1/2 cup sour cream or Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
1 clove garlic, minced
1/4 tsp salt
1/8 tsp black pepper
1-2 tbsp milk or water (to thin, if needed)
Instructions:
Cook the Chicken:
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook until lightly browned.
Stir in the taco seasoning and water. Bring to a simmer and cook until the chicken is cooked through and the liquid has mostly evaporated, about 5-7 minutes. Set aside.
Make the Quesadilla Strips:
Heat a large non-stick skillet or griddle over medium heat. Lightly brush with olive oil.
Place one tortilla in the skillet. Sprinkle about 1/4 cup cheese over half of the tortilla.
Once the cheese starts to melt, fold the other half of the tortilla over to create a half-moon. Cook for 2-3 minutes per side, or until golden brown and the cheese is fully melted and gooey.
Remove from skillet and repeat with the remaining tortillas and cheese.
Once cooled slightly, slice each quesadilla into 1/2-inch strips.
Prepare the Dressing:
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and pepper.
If the dressing is too thick, add milk or water, 1 tablespoon at a time, until it reaches your desired consistency.
Assemble the Salad:
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, black beans, corn, and diced avocado.
Divide the salad mixture among four plates.
Top each salad with the cooked taco chicken and the warm quesadilla strips.
Drizzle generously with the creamy cilantro-lime dressing just before serving.
You can also offer extra dressing on the side.