Back at it!
After a busy summer full of track, I am excited to be back baking again as well as creating new fall recipes! I love travelling for track, but eating in restaurants and cafeterias gets real old after a while. I am excited to be back in the kitchen and being able to create and eat whatever I like!
I train for track every week day, early in the morning. After practice, I like to come home and make a nutritious lunch to recover from my morning session. On busy days, I usually try to have leftovers on hand for convenience. However, once in a while, if time permits, it is nice to create something a little more adventurous!
This curried chicken salad quesadilla is one of my favourite fall lunches at the moment, so I thought I would share!
Curried Chicken Salad QuesadillaCourse: Lunch, Dinner
1 chicken breast
1/2 cup chicken broth
1/4 of an onion
1/2 tbsp butter
1 tbsp miracle whip
Juice of 1/2 a lime
1 tsp curry powder
2 tbsp raisins
2 tbsp cashews
1 tbsp, fresh cilantro
Salt & pepper
Spinach or arugula
Mozzarella cheese, grated
1 large flour tortilla
- Prepare chicken: Heat olive oil in a medium sized skillet over medium heat. Place the chicken breast in the heated skillet and season the chicken breast with salt and pepper. Cook the chicken breast for 5 minutes and then flip over the chicken breast. Add 1/2 cup chicken broth to the pan, cover, and cook for 7-10 minutes or until the chicken is white in the middle. Remove the chicken breast from the pan and let cool. Pull apart the chicken with a fork until fully shredded.
- While the chicken is cooking, sauté the onion in a small pan: Peel the onion, and cut the onion into thin slices. Heat the butter in a small non-stick skillet over medium heat. Once simmering, add the onion slices. Cook the onion, stirring often, until golden-brown.
- Make the chicken salad: Add the cooked chicken, miracle whip, lime juice, curry powder, raisins, cashews, cilantro, and desired about of salt and pepper into a medium size bowl. Stir until combined.
- Assemble & Cook the Quesadilla: Heat a large cast iron skillet on medium high heat (any skillet will work, but a cast iron or grill pan works great). Add 1/2 tbsp oil and swirl around the pan. Place the flour tortilla in the pan. Keep flipping the tortilla every 10 seconds until air pockets appear on the tortilla. At this point, add desired amount of cheese, chicken salad, spinach, and onion on top of the tortilla. Lower the heat and cover the pan until the cheese is melted (approximately 1 minute). Fold the tortilla over so the tortilla forms a semi-sphere shape. Remove the quesadilla from the pan and once cooled, cut into wedges. Serve with cilantro lime crema if desired.