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Ingredients
Chicken
- 2 Chicken Breasts
- 2 Tb Olive Oil
- 2 Tb Lime Juice juiced
- 2 Garlic Cloves minced
- 2 tsp Cumin
- 2 tsp Smoked Paprika
- 1/2 tsp Chili Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Quesadilla
- 2 Flour Toriillas
- 1/2 C Monterrey Jack Cheese shredded
Salad
- 1 Head Butter Lettuce chopped
- 1 Avocado diced
- 2/3 C Corn
- 1/2 Pint Grape tomatoes quartered
- 1/4 Red Onion finely diced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 Tb Olive Oil
- 1 Tb Lime Juice
- 1 tsp Red Wine Vinegar
- Corn Tortillas Chips crushed
Ingredients
Chicken
Quesadilla
Salad
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Instructions
Chicken
- Place the boneless, skinless chicken Breasts in zip lock bag along with the Olive Oil, Lime Juice
- Combine the Cumin, Paprika, Chili Powder, Salt and Pepper in a small bowl. Then add this to the bag. Combine well then allow to marinate in the fridge for 2-24 hours
- Heat a large skillet over med-high. Add a tablespoon of Olive Oil. Sear the Chicken on both sides then reduce heat to med-low. Cover and cook until the chicken is cooked through. (Could also grill the Chicken).
- Allow the Chicken to cool then cut into 1/2″ cubes
Quesadilla
- While the Chicken is cooling add a tablespoon of butter to the skillet bring the heat back to med-high. Once the butter is melted Add a Tortilla and sprinkle the cheese over the top. Then add the second Tortilla. Cook both sides until the Cheese is melted. Then cut into 1″ x 1/2″ strips
Salad
- In a large bowl combine the Lettuce. Tomatoes, Avocado, Corn and Onions. Add the Olive Oil, Vinegar and Lime Juice, Salt and Pepper. Toss well to coat.
- Add the Chicken and toss well again
- Serve the salad on a large plate or bowl. Topped with some crushed Torilla chips on top and the bite-size Quesadilla strips alongisde
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