ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette

Yield 4 servings

Ingredients

  • Vinaigrette:
  • 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
  • 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

Nutrition 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

How to Make It

  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.