More Great Recipes: Salad

Quick-Fix Chicken Quesadilla Salad

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


2 8-inch flour tortillas
• 3/4 cup viniagrette salad dressing
• 2 teaspoons taco seasoning mix
• 1 tablespoon grated Parmesan cheese
• 2 6-oz. packages pre-grilled chicken breast strips
• 1 head iceberg lettuce, shredded
• 1/2 cup each finely diced red and yellow sweet pepper
• 1/2 cup julienned carrots
• 1 cup thinly sliced onion

Cut tortillas into 1/4-inch strips. Cut strips into 1/2-inch pieces. In small bowl, combine vinaigrette and taco seasoning. Toss tortilla pieces with 2 tablespoons of the dressing. 2. Toss tortilla strips with cheese in plastic bag to coat. Place tortilla pieces on baking sheet in preheated 300 degree F. oven and bake 5 minutes. 3. Combine remaining ingredients in large salad bowl. Toss with remaining dressing. Add tortilla strips and toss lightly. Serve with crusty rolls, if desired.


This salad is hearty enough for a main course and great for warm summer evenings. For crisper tortilla pieces, leave in oven 30 to 40 minutes after oven is turned off.

Pairs Well With


Add crunch to this salad by toasting cheese-coated flour tortilla strips. The salad is made easy with purchased grilled chicken strips.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana