↞ recipe box start page
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Vinaigrette:
3 tbsp Dijon-Lemon Vinaigrette
2 tsp minced shallots
1 tsp Dijon mustard
1 tsp extra-virgin olive oil
1/2 tsp grated lemon rind
1/4 tsp freshly ground black pepper
Quesadillas:
1/4 cup (2 oz) goat cheese, softened
2 tbsp cottage cheese
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp chopped fresh or 1/8 tsp dried rosemary
1/4 tsp freshly ground black pepper
4 (8inch) flour tortillas
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
Cooking spray
8 cups gourmet salad greens
To prepare the vinaigrette, combine the first 6 ingredients, and stir with a whisk. Set aside.
To prepare the quesadillas, combine the goat cheese and the next 5ingredients (goat cheese through 1/4 tsp black pepper) in small bowl. Spread 2 tbsp 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.
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. Note: The Dijon-Lemon Vinaigrette dressing is found in the dressing section.
view more member recipes
LEMON-ROSEMARY CHICKEN QUESADILLA SALAD WITH SHALLOT-MUSTARD VINAIGRETTE
view my recipes
print
save
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Vinaigrette:
3 tbsp Dijon-Lemon Vinaigrette
2 tsp minced shallots
1 tsp Dijon mustard
1 tsp extra-virgin olive oil
1/2 tsp grated lemon rind
1/4 tsp freshly ground black pepper
Quesadillas:
1/4 cup (2 oz) goat cheese, softened
2 tbsp cottage cheese
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp chopped fresh or 1/8 tsp dried rosemary
1/4 tsp freshly ground black pepper
4 (8inch) flour tortillas
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
Cooking spray
8 cups gourmet salad greens
To prepare the vinaigrette, combine the first 6 ingredients, and stir with a whisk. Set aside.
To prepare the quesadillas, combine the goat cheese and the next 5ingredients (goat cheese through 1/4 tsp black pepper) in small bowl. Spread 2 tbsp 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.
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. Note: The Dijon-Lemon Vinaigrette dressing is found in the dressing section.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon-shallot Vinaigrette
by sgre52160
This simple vinaigrette goes with nearly any greens, from mild-tasting to assertive. 3/4 cup extra-virgin olive oil 1/3 cup grated Parmesan cheese (optional) 3 tbsp fresh lemon juice 1 shallot
by sgre52160
This simple vinaigrette goes with nearly any greens, from mild-tasting to assertive. 3/4 cup extra-virgin olive oil 1/3 cup grated Parmesan cheese (optional) 3 tbsp fresh lemon juice 1 shallot
Grilled Chicken Salad With Crumbled Blue Cheese And Lemon Vinaigrette
by sgre52160
1/3 cup freshly squeezed lemon juice 1 cup olive oil 1 1/2 cups crumbled Maytag blue cheese Salt and pepper 2 cups frisee 2 cups baby arugula 2 cups mesclun mix 3/4 cup walnuts, toasted 12 lea
by sgre52160
1/3 cup freshly squeezed lemon juice 1 cup olive oil 1 1/2 cups crumbled Maytag blue cheese Salt and pepper 2 cups frisee 2 cups baby arugula 2 cups mesclun mix 3/4 cup walnuts, toasted 12 lea
Grilled Salad With Mustard And Sherry Vinaigrette
by HappyCook80
Grilled Salad with Mustard and Sherry Vinaigrette 1 head of chicory, pulled apart 12 leaves of rocket or 1 head of gem lettuce 6 ozs. fresh sun-ripened tomatoes, skinned, deseeded and diced 2 oz
by HappyCook80
Grilled Salad with Mustard and Sherry Vinaigrette 1 head of chicory, pulled apart 12 leaves of rocket or 1 head of gem lettuce 6 ozs. fresh sun-ripened tomatoes, skinned, deseeded and diced 2 oz
Halibut With Potato Disks, Shallot Sauce And Bacon Vinaigrette
by sgre52160
For shallot sauce: 12 shallots (about 1-1/4 lb), sliced 1/2 cup white wine 1 cup chicken broth 1 tbsp butter 1/2 tsp salt 1/2 tsp freshly ground black pepper, or to taste For bacon vina
by sgre52160
For shallot sauce: 12 shallots (about 1-1/4 lb), sliced 1/2 cup white wine 1 cup chicken broth 1 tbsp butter 1/2 tsp salt 1/2 tsp freshly ground black pepper, or to taste For bacon vina
Chicken Romano With A Lemon & Shallot Cream Sauce
by sgre52160
4-6 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness 1/4 c. canola oil 2 c. flour 3 large eggs 1/2 c. grated Romano cheese (yes the canned is fine) 1 Tbsp. dried parsley fl
by sgre52160
4-6 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness 1/4 c. canola oil 2 c. flour 3 large eggs 1/2 c. grated Romano cheese (yes the canned is fine) 1 Tbsp. dried parsley fl
view more member recipes
related CDKitchen recipes
Caprese Salad With Lemon Vinaigrette
Guava Vinaigrette
Rosemary Pork Chops With A Shallot-Balsamic Sauce
Roasted Asparagus Goldenrod
Southwestern Vinaigrette
Pork Tenderloin With Cognac Cream
Salt and Pepper Shrimp Salad
Buffet Chicken Salad
Traditional Cumberland Sauce
Mediterranean Couscous Salad