Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette



4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 26 %
Fat 7.8 g
Satfat 3.1 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 21 g
Carbohydrate 29.2 g
Fiber 3 g
Cholesterol 48 mg
Iron 2.6 mg
Sodium 830 mg
Calcium 129 mg


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
Remaining ingredient:
8 cups gourmet salad greens


To prepare the vinaigrette, combine the first 6 ingredients, and stir with a whisk. Set aside.

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.

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.