Lemon-Rosemary Chicken Quesadilla Salad With Shallot-Mustard Vinaigrette Recipe

Name: Lemon-Rosemary Chicken Quesadilla Salad With Shallot-Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Quesadillas:; 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; Remaining ingredient:; 8 cups gourmet salad greens

Servings: persons

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
Quesadillas:
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
Remaining ingredient:
8 cups gourmet salad greens

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.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Vinaigrette:, 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 Vinaigrette 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.

Lemon-Rosemary Chicken Quesadilla Salad With Shallot-Mustard Vinaigrette

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