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Grilled Tequila Lime Chicken Salad Quesadilla
Grilled Tequila Lime Chicken Salad Quesadilla is a fresh south of the border twist on same old chicken salad. Perfect for Cinco de Mayo!
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
8
Author
Quinn Caudill
Ingredients
6
skinless boneless thin chicken breast halves
3/4
cup
fresh lime juice,
about 2
1/3
cup
tequila
1/2
cup
orange juice
1
tbsp.
olive oil
1
tbsp.
dried cilantro flakes or 1/4 cup chopped fresh cilantro
1
tbsp.
minced seeded jalapeño chilies
(optional)
1
tbsp.
cumin
1
tsp.
ancho chili powder
1
tsp.
salt
3/4
tsp.
ground black pepper
Dressing:
1
avocado, peel and seed removed
3
tbsp.
red wine vinegar
1
tbsp.
Dijon mustard
2/3
cup
low-fat mayo
1/2
tsp.
paprika
1/2
tsp.
ground black pepper
1/4
tsp.
kosher salt
2
tbsp.
olive oil
1
cucumber, peeled, seeded and diced
4
green onions, sliced thin, green parts only
1
cup
red onion, chopped
1/4
cup
fresh cilantro, chopped
1
cup
Queso Fresco cheese, crumbled
8
flour tortillas
Instructions
Tequila Lime Chicken:
If not using thin cut chicken breast, place breasts, one at a time, between two pieces of wax paper.
Flatten with a mallet to 1/2 inch thickness.
Whisk together all of the tequila lime marinade ingredients (lime juice through black pepper) in a large bowl.
Pour into a large zip top food storage bag along with chicken breast.
Let the chicken marinade for a few hours, or overnight.
Light you grill on high heat to 600°F.
Remove chicken from marinade and drain in a colander. Discard marinade.
Place the chicken on the hot grill, over direct heat. Grill 5-7 minutes per side.
Set aside to cool, then chop into bite size pieces.
Dressing:
Place avocado through salt in food processor.
Puree until smooth.
With processor running slowly, pour in olive oil.
Continue to process until creamy and smooth. Set aside.
(Optional: reserve 1/2 cup dressing to serve on top of quesadillas.)
Place chicken, chopped vegetable and dressing in a large bowl.
Mix until all ingredients are coated evenly.
Chill in refrigerator until ready to use.
Make Quesadillas:
Heat griddle to 400°F. Grease with butter or cooking spray.
Assemble quesadillas by placing 1 cup of chicken salad on flour tortillas.
Top with 2 tablespoons quest fresco cheese.
Fold over and sear on the griddle until nice and crisp and melty. About 5 minutes per side if using a regular griddle not a panini maker.
Recipe Notes
By Quinn Caudill for DadWhats4Dinner.com © 2016