Lemon Rosemary Chicken Quesadilla Salad With Shallo

Name: Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vinaigrette dressing; 2 teaspoons minced shallots; 1 teaspoon Dijon mustard; 1 teaspoon extra virgin olive oil; ½ teaspoon grated lemon peel; 1 tablespoon lemon juice; ¼ teaspoon fresh ground black pepper; ¼ cup goat cheese; 2 tablespoons fat-free cottage cheese; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon chopped fresh rosemary; ¼ teaspoon fresh ground black pepper; 32 inches flour tortillas; 2 cups chopped chopped roasted boneless skinless chicken breasts; cooking spray

Servings: persons

3 tablespoons vinaigrette dressing
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
½ teaspoon grated lemon peel
1 tablespoon lemon juice
¼ teaspoon fresh ground black pepper
¼ cup goat cheese
2 tablespoons fat-free cottage cheese
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon chopped fresh rosemary
¼ teaspoon fresh ground black pepper
32 inches flour tortillas
2 cups chopped chopped roasted boneless skinless chicken breasts
cooking spray

1
For vinaigrette, combine dressing, shallots, 1 tsp mustard, olive oil, lemon peep, 1 Tbsp lemon juice, 1/4 tsp pepper in a screw top jar and shake to mix.
2
For quesadillas, combine goat cheese, cottage cheese, 1 Tbsp lemon juice, 1 tsp mustard, rosemary, and pepper in a small bowl.
3
Spread 2 Tbsp goat cheese mixture evenly over each tortilla.
4
Arrange 1 cup chopped chicken over goat cheese mixture on 4 of the tortillas.
5
Top with remaining goat cheese tortillas.
6
(Each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla).
7
Heat a large nonstick skillet coated with cooking spray over a medium heat.
8
Cook quesadillas 4 minutes on each side until golden brown.
9
Remove quesadillas from skillet and cut each into 8 wedges.
10
In a bowl, combine vinaigrette with salad greens and toss well.
11
Divide salad between 4 plates and top with 4 quesadilla wedges.

3185

kcal

Calories

Fat

609

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vinaigrette dressing, 2 teaspoons minced shallots, 1 teaspoon Dijon mustard, 1 teaspoon extra virgin olive oil, and more.

Yes, Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions