This salad has a lot of components but when you get them all put together it is worth the effort.
The good part is if you don't want to make it all yourself there are several shortcuts. Here are some of the shortcuts you can use to save some time:
*Pre-packaged southwestern fajita style grilled chicken from Louis Rich
*Packaged fajita mix for the marinade (following the salad recipe is a recipe for Chicken fajita mix.
*Avo Classic guacamole- which provides a closer taste to the restaurant version than homemade guacamole
*Packaged Tortilla Chips- crushed for the strips or even the version that is already cut into strips.
*365 Organic Everyday Value™ Chipotle Ranch Dressing (Whole Foods Markets)
Chili's Grill & Bar® Quesadilla Explosion Salad
Menu Description: Fajita-marinated chicken, corn relish, cheese, cilantro, tomato, crispy tortilla strips, chipotle-ranch drizzle, cheese quesadilla wedges, citrus-balsamic dressing.
1 large bag salad greens or red tipped lettuce; (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
2 cups cooked Fajita-marinaded chicken-recipe follows*
3 large tomatoes diced
1 can (15 oz) black beans, drained
1 can (15 oz) Green Giant Mexicorn
1 small can diced Ortega green chiles (optional)
1 package (8 oz) Avo Classic guacamole
1-1/2 cups shredded cheese use half Cheddar and half Montery Jack cheese -3/4 cup each)
Salt and pepper to taste-optional
1 cup Citrus Balsamic Vinaigrette -recipe follows*
1 cup Chipotle Ranch Dressing-recipe follows*
Tortilla Strips-recipe follows*
Citrus Balsamic Vinaigrette*
2 Tbs. balsamic vinegar
1/4 cup fresh orange juice
2 Tbs. 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 cup sour cream
1/2 cup buttermilk
1/2 teaspoon minced garlic
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh basil, chopped fine
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 teaspoons chopped canned chipotle pepper
Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed. Chill.
Fajita Marinated Chicken*
2 boneless skinless chicken breasts
Marinade
1/4 Cup fresh lime juice
1/3 Cup water
2 Tablespoons vegetable oil
1 Large clove garlic, pressed
3 Teaspoons vinegar
2 Teaspoons soy sauce
1/2 Teaspoon liquid smoke (optional)
1 Teaspoon salt
1/2 Teaspoon chili powder
1/2 Teaspoon cayenne pepper
1/4 Teaspoon 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 *
8 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.
Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.
Prepare marinade and let chicken marinade at least 2 hours.
Shortly before serving assemble salad:
Wash salad greens and place in a large bowl.
Dice tomatoes and add to salad greens.
Salt and pepper to taste.
Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn.
Add beans and corn to salad greens.
Add the shredded cheeses.
Add cooled diced chicken pieces.
Toss with desired amount of the Citrus Balsamic Vinaigrette
*Toss in the tortilla strips, saving a large handful for the top.
Toss gently to mix well.
*Add deep fried tortilla strips to the salad immediately before serving so that they stay crisp.
Serve with guacamole and Chipotle Ranch Dressing
Chicken Fajita Mix
1 Tablespoon cornstarch
2 1/2 Teaspoons chili powder
1 Teaspoon salt
1 Teaspoon paprika
3/4 Teaspoon sugar
3/4 Teaspoon chicken bullion granules
3/4 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/4 Teaspoon cumin
1/4 Teaspoon ground black pepper
1/8 Teaspoon crushed red pepper flakes
small pinch True Lemon (optional)
Combine all of the ingredients in a small bowl
Add 2 tablespoons oil 1/4 cup lime juice and 1/3 cup water to mix ingredients for marinade.
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