Quesadilla Salad

Quesadilla Salad

Quesadilla Salad

A fresh corn quesadilla is the perfect accompaniment to this salsa verde chicken salad made with the Fresh Express® Mexican Style Chopped Kit®.
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Main Course
Cuisine Mexican
Servings 4


  • 2 (10.8-ounce) packages Fresh Express® Mexican Style Chopped Kits®
  • 1 pound boneless, skinless chicken breasts
  • 1 (16-ounce) jar salsa verde, your preference of heat level
  • 3 ears corn on the cob, husks and silk removed; blanched
  • 4 (10-inch) flour tortillas
  • 2 cups shredded Chihuahua® cheese
  • 1 cup chopped tomato
  • Guacamole, if desired


  • Cook chicken in salsa verde in a large, covered skillet over medium heat for 20 minutes, turning once, until the internal temperature reaches 165°F.
  • Remove chicken, reserving 1/2 cup of salsa verde; shred chicken with two forks. Toss chicken with reserved salsa verde; keep warm.
  • Place one tortilla in a large, dry nonstick skillet. Sprinkle the entire tortilla with 1/2 cup cheese. Top half of the tortilla with 1/2 cup corn. Cook over medium-high heat for 2 minutes or until tortilla is lightly browned and the cheese is melted; flip the tortilla in half placing the cheese side over the corn. Keep warm. Repeat with other tortillas.
  • Place the greens from the Fresh Express® Mexican Style Chopped Kits® into a large bowl; toss with the salad dressings. Evenly divide the salad among four shallow bowls.
  • Top with chicken, remaining corn, and tomato. Sprinkle with the toppings and cheese from the chopped kits.
  • Cut each quesadilla into four pieces. Place the quesadilla pieces along the side of the salad bowl.
Made with
Mexican Style Chopped Kit

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