Lemon-Rosemary Chicken Quesadilla Salad With Shallot-Mustard Vinaigrette

• 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
• Quesadillas:
• 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, 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. 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.
3. 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. Remove the quesadillas from the skillet, and cut each quesadilla into 8 wedges. 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.

vinaigrette, shallots, mustard, extravirgin olive oil, lemon rind, freshly ground black pepper, goat cheese, cottage cheese, lemon juice, mustard, rosemary, freshly ground black pepper, flour tortillas, chicken breasts, cooking spray, remaining ingredient, gourmet salad greens

Taken from www.myrecipes.com/recipe/lemon-rosemary-chicken-quesadilla-salad-with-shallot-mustard-vinaigrette (may not work)