Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette

Name: Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoon Dijon mustard; 2 Tbsps fat-free cottage cheese; 4 8-inchs (8-inch) fat-free flour tortillas; 57 grams 1/4 cup goat cheese, softened; 3 Tbsps Dijon-Lemon Vinaigrette; 1 Tbsp fresh lemon juice; 1 teaspoons grated lemon rind; 1 teaspoon extra-virgin olive oil; 473 milliliters chopped roasted skinless, boneless chicken breasts (about 2 breasts); 2 liters gourmet salad greens; 2 teaspoons minced shallots; 1 teaspoons chopped fresh or 1/8 teaspoon dried rosemary

Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 8g of fat, and a total of 327 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up pepper, shallots, goat cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare the vinaigrette, combine the first 6 ingredients, and stir with a whisk. Set aside.

Ingredients you will need

Vinaigrette

Equipment you will use

Whisk

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.

Ingredients you will need

Black Pepper

Goat Cheese

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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.

Ingredients you will need

Goat Cheese

Tortilla

Whole Chicken

Spread

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.

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Cooking Spray

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Frying Pan

Remove the quesadillas from the skillet, and cut each quesadilla into 8 wedges.

Equipment you will use

Frying Pan

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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Greens

Vinaigrette

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoon

Dijon mustard 2Tbsps

fat-free cottage cheese 48-inchs

(8-inch) fat-free flour tortillas 57grams

1/4 cup goat cheese, softened 3Tbsps

Dijon-Lemon Vinaigrette 1Tbsp

fresh lemon juice 1teaspoons

grated lemon rind 1teaspoon

extra-virgin olive oil 473milliliters

chopped roasted skinless, boneless chicken breasts (about 2 breasts)2liters

gourmet salad greens 2teaspoons

minced shallots 1teaspoons

chopped fresh or 1/8 teaspoon dried rosemary

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.