Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette

Photo: PetiteGourmet

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 26%
  • Fat: 7.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 21g
  • Carbohydrate: 29.2g
  • Fiber: 3g
  • Cholesterol: 48mg
  • Iron: 2.6mg
  • Sodium: 830mg
  • Calcium: 129mg


  • 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


  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.
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