Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 2 tablespoons curd cottage cheese fat-free
• 4 8-inch flour tortillas fat-free
• 2 ounces goat cheese softened
• 3 tablespoons dijon-lemon vinaigrette 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1 teaspoon olive oil extra-virgin
• 2 cups roasted boneless skinless chopped 2 breasts
• 8 cups gourmet salad greens 
• 2 teaspoons shallots minced
• 0.5 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• whisk

Directions

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.
3. 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.
4. 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.
5. Remove the quesadillas from the skillet, and cut each quesadilla into 8 wedges.
6. 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.