Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3 tablespoons dijon-lemon vinaigrette

2 teaspoons minced shallots

1 teaspoon dijon mustard

1 teaspoon extra-virgin olive oil

1/2 teaspoon grated lemon rind

1/4 teaspoon freshly ground black pepper

1/4 cup (2 ounces) goat cheese, softened

2 tablespoons fat-free cottage cheese

1 tablespoon fresh lemon juice

1 teaspoon dijon mustard

1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

4 (8-inch) fat-free flour tortillas

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

cooking spray

8 cups gourmet salad greens

Directions:

1. To prepare the vinaigrette, combine the first 6 ingredients, and stir with a whisk. Set aside.
2. To prepare the quesadillas, combine the goat cheese and the next 5 ingredients (goat cheese through 1/4 teaspoon black pepper) in a small bowl. Spread 2 tablespoons of the goat cheese mixture evenly over each tortilla. Arrange 1 cup chopped chicken over the goat cheese mixture on each of 2 tortillas, and top with the remaining tortillas.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook the quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the skillet, and cut each quesadilla into 8 wedges. Combine the vinaigrette with the salad greens, and toss well. Arrange 2 cups salad on each of 4 plates, and top each serving with 4 quesadilla wedges.

By RecipeOfHealth.com