Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ok I don't even know where to begin in describing what and why I like this recipe from Cooking Light. It combines so many of my favourite flavours and ingredients, all in a recipe that is neither overpowering or overly-complicated. Perfect if you have any leftover chicken breast from a Sunday roast. In a word, delicious! Ingredients:
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 |
Directions:
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.
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