Go Back
Print
Grilled Tequila Lime Chicken Salad Quesadilla is a fresh south of the border twist on same old chicken salad. Perfect for Cinco de Mayo!

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:

  1. If not using thin cut chicken breast, place breasts, one at a time, between two pieces of wax paper.
  2. Flatten with a mallet to 1/2 inch thickness.
  3. Whisk together all of the tequila lime marinade ingredients (lime juice through black pepper) in a large bowl.
  4. Pour into a large zip top food storage bag along with chicken breast.
  5. Let the chicken marinade for a few hours, or overnight.

  6. Light you grill on high heat to 600°F.

  7. Remove chicken from marinade and drain in a colander. Discard marinade.
  8. Place the chicken on the hot grill, over direct heat. Grill 5-7 minutes per side.
  9. Set aside to cool, then chop into bite size pieces.

Dressing:

  1. Place avocado through salt in food processor.
  2. Puree until smooth.
  3. With processor running slowly, pour in olive oil.
  4. Continue to process until creamy and smooth. Set aside.
  5. (Optional: reserve 1/2 cup dressing to serve on top of quesadillas.)
  6. Place chicken, chopped vegetable and dressing in a large bowl.
  7. Mix until all ingredients are coated evenly.
  8. Chill in refrigerator until ready to use.

Make Quesadillas:

  1. Heat griddle to 400°F. Grease with butter or cooking spray.
  2. Assemble quesadillas by placing 1 cup of chicken salad on flour tortillas.
  3. Top with 2 tablespoons quest fresco cheese.
  4. 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