Southern Chicken Salad with Strawberries
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 10g||50%|
|Total Carbs 33g||11%|
|Dietary Fiber 2.5g||%|
|Vitamin A 15%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1/2 tsp. salt
1 tsp. freshly ground pepper
1 cup cremini mushrooms, sliced
1 cup asparagus, blanched and chopped
3/4 cup marinara sauce, divided
1/4 cup sun-dried tomatoes, thinly sliced
1/4 cup black olives, sliced
2 cups shredded mozzarella cheese
4 large flour tortillas
1/4 cup sour cream
Preheat the oven to 400°F. Whisk the oil with the vinegar, salt and pepper. Toss half the mixture with the mushrooms and brush the remaining all over the chicken.
Arrange the mushrooms and chicken on a parchment-lined baking sheet. Bake for 20 minutes or until cooked through; cool slightly. Chop the chicken into pieces.
Toss the chicken and mushrooms with the asparagus, 1/2 cup marinara sauce, sun-dried tomatoes and olives (optional). Sprinkle half the cheese on one side of each tortilla. Divide the chicken mixture evenly over the cheese and top with remaining cheese. Fold the tortillas over to enclose the filling.
Set a large, nonstick skillet over medium heat and coat with cooking spray. Place 2 quesadillas in the skillet and cook for 2 to 3 minutes per side or until lightly toasted and cheese is melted. Repeat with remaining quesadillas. Serve with the remaining marinara sauce and sour cream for dipping.
Mediterranean Quesadillas with Chicken and AsparagusAdd Your Comment