Chili's Quesadilla Explosion Salad- Copycat

8 cups mixed lettuce

2 T. fresh cilantro leaves,minced

2 c. cooked Fajita-marinaded chicken, cooled - recipe follows*

3 med. tomatoes, diced

1 can (15 oz) black beans, drained

1 c. frozen sweet white corn, thawed

1 small can diced Ortega green chiles (optional)

1-1/2 cups shredded cheese (half Cheddar and half Montery Jack cheese)

guacamole

1 c. Citrus Balsamic Vinaigrette -recipe follows*

1 c. Chipotle Ranch Dressing-recipe follows*

Tortilla Strips-recipe follows*

Assemble the Salad

Wash salad greens and place in a large bowl. Add tomatoes. Mix black beans, corn, and green chiles together and add them to the salad. Sprinkle the shredded cheeses over salad. Add cooled chicken. Toss with desired amount of the Citrus Balsamic Vinaigrette. Sprinkle the tortilla strips over the top. Drizzle chipotle ranch dressing over individual plates. Serve each plate with cheese quesadillas that have been quartered. Enjoy!

Citrus Balsamic Vinaigrette*

2 T. balsamic vinegar

1/4 c. fresh orange juice

2 T. sugar

1/2 tsp. orange zest

pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use

Chipotle Ranch Dressing*

1 c. sour cream

1/2 c. buttermilk

1/2 tsp. minced garlic

2 T. fresh parsley, chopped fine

1 T. fresh cilantro, chopped fine

1 T. fresh basil, chopped fine

1/2 tsp. kosher salt

1/2 tsp. cracked black pepper

2 tsp. canned chipotle pepper, chopped fine

Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed. Refrigerate until ready to use.

Fajita Marinated Chicken*

2 boneless skinless chicken breasts

1/4 c. fresh lime juice

1/3 c. water

2 T. vegetable oil

1 large clove garlic, pressed

3 tsp. vinegar

2 tsp. soy sauce

1/2 tsp. liquid smoke (optional)

1 tsp. salt

1/2 tsp. chili powder

1/2 tsp. cayenne pepper

1/4 tsp. ground black pepper

Dash onion powder

Combine all of the ingredients for the marinade in a small bowl. Pour marinade into resealable plastic bag with chicken breast and let marinate at least 2 hours.

Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces.

Tortilla Strips *

6 corn tortillas

oil for frying

salt

Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

*Recipe courtesy of http://meemoskitchen.blogspot.com/2008/02/chilis-quesadilla-explosion-salad.html#axzz1KYj3tBxY.