Lemon-Rosemary Chicken Quesadilla Salad
With Shallot-Mustard Vinaigrette

Yield: 4 servings (2 cups salad + 1/2 quesadilla per serving)
Source: Cooking Light (website)
Comments: Another quesadilla with salad recipe based on the CL basic Dijon-lemon vinaigrette. Also interesting enough be served to guests as a light lunch.


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


  1. To prepare the vinaigrette, combine the first 6 ingredients, andstir with a whisk. Set aside.
  2. To prepare the quesadillas, combine the goat cheese and the next 5ingredients (goat cheese through 1/4 teaspoon black pepper) in asmall bowl. Spread 2 tablespoons of the goat cheese mixture evenlyover each tortilla. Arrange 1 cup chopped chicken over the goatcheese mixture on each of 2 tortillas, and top with the remainingtortillas.
  3. Heat a large nonstick skillet coated with cooking spray overmedium heat. Cook the quesadillas for 4 minutes on each side or untilgolden brown. Remove the quesadillas from the skillet, and cut eachquesadilla into 8 wedges. Combine the vinaigrette with the saladgreens, and toss well. Arrange 2 cups salad on each of 4 plates, andtop each serving with 4 quesadilla wedges.


Healthy Units: 5 per serving
CALORIES 271 (26% from fat); FAT 7.8g (sat 3.1g, mono 3.3g, poly0.9g); PROTEIN 21g; CARB 29.2g; FIBER 3g; CHOL 48mg; IRON 2.6mg;SODIUM 830mg; CALC 129mg

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