Hearty quesadillas transform this flavorful salad into a satisfying meal – and the quesadillas require just three basic ingredients!
My make-at-home version of one of my all-time favorite restaurant salad dates back to my early twenties. Suffice it to say, this salad has stood the test of time!
I usually make it when I have leftover chicken, but leftover turkey works well too. Packed with a variety of flavors and textures, it’s a satisfying and wholesome meal.
This meal is also an excellent example of how I stretch and repurpose leftovers. As much as I like to cook, life gets busy and this approach helps me get dinner on the table most nights.
With this recipe, I often start with a Slow Roasted Whole Chicken or Slow Cooker Turkey Breast. A rotisserie chicken works well too.
Enjoy the quesadillas one evening with a simple green veggie or side salad, but make extras to reheat and serve in the Southwestern Quesadilla Salad the next night. The black bean salsa may also be made in advance and used another night as a topping on Baked Tilapia or your favorite fish, even grilled chicken or steak. (The salsa is also delicious as a dip with “Hint of Lime” tortilla chips–or this homemade version.) The ranch dressing is perfect on a basic green salad, as a dip for your favorite veggies, and even in my Baked Cheddar Broccoli Rice Cups. You get the idea!
All these recipes might sound like a lot of time in the kitchen, but when we can prepare various components ahead of time, we are ultimately able to whip up truly satisfying meals quite easily.
For a twist on the following recipe, try BBQ Chicken & Rice Quesadillas, which offer another family-friendly, super-satisfying way to stretch and transform leftovers.
Your favorite store-bought ranch works well, although you may enjoy this simple Small Batch Ranch Dressing recipe, which may easily be doubled as needed.
- Mixed greens, romaine or lettuce of choice
- Grape or cherry tomatoes, halved
- Black bean salsa
- Ranch dressing (your favorite store-bought or my Small Batch Ranch Dressing)
- Whole Wheat Cheddar Chicken Quesadillas (may sub gluten-free tortillas if needed)
- Optional garnishes: avocado, chopped cilantro, salsa, black olives
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Lightly toss lettuce with ranch dressing.
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Top with black bean salsa, tomatoes, and optional garnishes.
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Place a few wedges of quesadilla around the edges and enjoy!
Okay, you say this is your favorite restaurant salad….well your version I know:-) Are you talking about Chili’s Quesadilla Explosion Salad? I immediately thought of that salad…..BUT love love your recipe sooooo much better:-) Hugs, Terra
Would you believe I have never been to a Chili’s, Terra?? The salad I mention is served at a restaurant where I live although it is not a chain. I might have to make my way to a Chili’s one of these days and check out their salad! Thank you for the compliment!
It’s definitely time to lighten up and what a yummy way to do it! The black bean salsa sounds so good right now and I absolutely love the lightened up dressing. Perfect timing Ann!
Thanks so much, Valerie! All of the components are delicious separately and work magic altogether in the salad. Truly a favorite here!
Love, love this recipe, Ann. It is so gorgeous 🙂 Consider this pinned 🙂
Thank you, Bibi! This has been a longtime FAVORITE of mine!
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BEAUTIFUL!!! I’m really looking forward to making this, Ann! Many thanks 🙂
Thanks, Michele! Hope it’s a keeper for you, too!
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