Pressure Cooker Chili's Quesadilla Explosion Salad You Gonna Love
Chili's most popular salad – grilled chicken with cheese, tomatoes, corn relish, tortilla strips, and quesadillas. Served with Ranch Chipotle and citrus-balsamic dressing. Can be made healthier by adjusting ingredients.
Equipment
- 1 pressure cooker
- 1 grill pan or skillet
Ingredients
Main ingredients
- 1 cup Citrus Balasamic Vinaigrette recipe below
- 1 cup Chipotle Ranch Dressing recipe below
- 2 boneless fajita marinated chicken breasts
- Salad greens of your choice
- ½ can black beans drained and rinsed
- ½ can corn
- 3 Roma tomatoes diced
- ½ bell pepper diced
- 2 tablespoon minced cilantro
- ½ diced red onion
- 1 teaspoon lime juice
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tortillas for quesadillas
- Butter and peanut oil for cooking quesadillas
- 1 cup shredded cheese half cheddar, half Monterey jack
Instructions
Instructions
- Season your chicken breasts with the fajita marinade and place in the pressure cooker with 2 ½ cups water, cumin, garlic powder, onion powder, salt, and sugar. Seal the lid and set to high pressure for 10 minutes.
- After cooking, do a natural release for 5 minutes and then quick release. Remove chicken and let it rest.
- Chop salad greens, black beans, corn, diced tomatoes, bell pepper, cilantro, and red onion. Mix in a bowl. Add lime juice, sugar, salt, and black pepper and toss lightly.
- Slice rested chicken and add to salad mix. Drizzle with Citrus Balasamic Vinaigrette and Chipotle Ranch Dressing. Toss gently.
- For quesadilla, heat grill pan or skillet on medium high. Butter one side of a tortilla, add cheese, cilantro, or chicken, and top with another tortilla, butter side up. Cook until golden and melty on both sides.
- Cut quesadillas into wedges and serve over the salad or on the side.
- Serve immediately to enjoy the warm chicken and cool salad contrast.
Notes
Store salad and chicken separately to keep greens fresh. Dress salad right before serving.