Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 3 tablespoons vinaigrette dressing
• 2 teaspoons minced shallots
• 1 teaspoon dijon mustard
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup goat cheese
• 2 tablespoons fat-free cottage cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon fresh ground black pepper
• 32 inches flour tortillas
• 2 cups chopped chopped roasted boneless skinless chicken breasts
• cooking spray

Recipe

• 1 for vinaigrette, combine dressing, shallots, 1 tsp mustard, olive oil, lemon peep, 1 tbsp lemon juice, 1/4 tsp pepper in a screw top jar and shake to mix.
• 2 for quesadillas, combine goat cheese, cottage cheese, 1 tbsp lemon juice, 1 tsp mustard, rosemary, and pepper in a small bowl.
• 3 spread 2 tbsp goat cheese mixture evenly over each tortilla.
• 4 arrange 1 cup chopped chicken over goat cheese mixture on 4 of the tortillas.
• 5 top with remaining goat cheese tortillas. (each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla).
• 6 heat a large nonstick skillet coated with cooking spray over a medium heat. cook quesadillas 4 minutes on each side until golden brown.
• 7 remove quesadillas from skillet and cut each into 8 wedges.
• 8 in a bowl, combine vinaigrette with salad greens and toss well. divide salad between 4 plates and top with 4 quesadilla wedges.