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.
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.
- 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
Lightly toss lettuce with ranch dressing.
Top with black bean salsa, tomatoes, and optional garnishes.
Place a few wedges of quesadilla around the edges and enjoy!