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.
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Wow, this salad was amazing! I have the Cooking Light 2002 cookbook, and there's a section that has four or five different "quesadilla salads," and I've always wanted to try one. It's funny, too, because the Dijon-Lemon Vinaigrette has been my all-time favorite salad dressing for years, so I love the fact that this recipe uses it. The quesadilla was so light and creamy, and actually healthy! (Goat/feta cheese has the least fat content of any cheese.) I served it on the side rather than atop the salad - I don't like when my quesadillas get wet, and I was worried about the heat wilting the greens. But it was fabulous, and I'll definitely be making it again!!
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