Ingredients

for the chicken:
• 1 chicken breast, filleted in half and pounded to 1/4" thickness
• kosher salt and black pepper
for the orange vinaigrette:
• 1/4 cup orange juice
• 2 tbsp balsamic vinegar
• 1 tbsp granulated sugar
• 2 tbsp olive oil
• salt and pepper
for the salad:
• 1 ear of corn
• 1/2 tbsp olive oil
• 2 hearts of romaine, chopped
• 1/3 cup cilantro, chopped
• 1 red bell pepper, chopped
• 1 tomato, seeded and diced
• 1 green onion (white and green parts), sliced
• salt and pepper
• tortilla chips, crushed
for the quesadillas:
• 1/2 tbsp butter
• 2 7-inch flour tortillas
• 2-4 ounces shredded pepper jack cheese

Instructions

for the chicken:
1. Heat your grill or grill pan over medium-high heat.
2. Coat both sides of the chicken filets in salt and pepper, and cook on each side for 2-4 minutes, until cooked through. (You can either serve it warm on the salad, or pop it in the fridge to chill it until the rest of the components are made.)
   for the orange vinaigrette:
3. In a small saucepan, heat the oaring juice,balsamic vinegar, and sugar over medium heat. Bring to a simmer and stir until the sugar is dissolved.
4. Pour the mixture into a blender and start the motor. Slowly, drizzle in the olive oil and blend until slightly thickened. Taste, and adjust with salt and pepper.
5. Put in an airtight container in the fridge until ready to use.
   for the salad:
6. Using a sharp knife, cut the kernels of corn off the cob (hold the cob vertically and slice downward).
7. Heat a small pan over medium-high heat. Add in the olive oil, and then the corn. Cook for a few minutes, and thens tie as the corn begins to turn brown. Turn off the heat and transfer the corn to a bowl.
8. In a large bowl, toss together the lettuce, cilantro, bell pepper, tomato, green onion, and corn. Pour the dressing over top (as much as you'd like, I didn't quite use it all), and toss to coat. Season, to taste, with salt and pepper.
   for the quesadillas:
9. In the same pan that you cooked the corn, heat the butter over medium heat. Add in one of the tortillas, and top with your desired amount of cheese. Place a lid over the skillet for a couple minutes, until the cheese begins to melt, then top with the second tortilla. Press down with a spatula. When the bottom is golden brown, flip and cook until the other side is golden, and the cheese is nice and gooey.
10. With a sharp knife, slice the quesadilla into 8 mini wedges.
    to serve:
11. Divide the dressed salad between your plates. Top with crushed tortilla chips, the chicken, and quesadillas.

Notes

http://www.spachethespatula.com/quesadilla-blast-salad/