Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin

• 3 tablespoons vinaigrette dressing
• 2 teaspoons minced shallots
• 1 teaspoon Dijon mustard
• 1 teaspoon extra virgin olive oil
• 12 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 14 teaspoon fresh ground black pepper
• 14 cup goat cheese
• 2 tablespoons fat-free cottage cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 12 teaspoon chopped fresh rosemary
• 14 teaspoon fresh ground black pepper
• 32 inches flour tortillas
• 2 cups chopped chopped roasted boneless skinless chicken breasts
• cooking spray

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.
6. (Each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla).
7. Heat a large nonstick skillet coated with cooking spray over a medium heat.
8. Cook quesadillas 4 minutes on each side until golden brown.
9. Remove quesadillas from skillet and cut each into 8 wedges.
10. In a bowl, combine vinaigrette with salad greens and toss well.
11. Divide salad between 4 plates and top with 4 quesadilla wedges.

vinaigrette dressing, shallots, mustard, extra virgin olive oil, lemon juice, ground black pepper, goat cheese, cottage cheese, lemon juice, mustard, rosemary, ground black pepper, flour tortillas, chicken breasts, cooking spray

Taken from www.food.com/recipe/lemon-rosemary-chicken-quesadilla-salad-with-shallot-mustard-vin-257488 (may not work)