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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.
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LEMON-ROSEMARY CHICKEN QUESADILLA SALAD WITH SHALLOT-MUSTARD VINAIGRETTE
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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.
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