Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin

Ok I don't even know where to begin in describing what and why I like this recipe from Cooking Light. It combines so many of my favourite flavours and ingredients, all in a recipe that is neither overpowering or overly-complicated. Perfect if you have any leftover chicken breast from a Sunday roast. In a word, delicious!

• Ready In: 13 mins
• Serves: 4

Ingredients

• 3  tablespoons  vinaigrette dressing
• 2  teaspoons  minced shallots
• 1  teaspoon Dijon mustard
• 1  teaspoon extra virgin olive oil
• 1⁄2 teaspoon  grated lemon peel
• 1  tablespoon lemon juice
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  goat cheese
• 2  tablespoons fat-free cottage cheese
• 1  tablespoon fresh lemon juice
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon  chopped fresh rosemary
• 1⁄4 teaspoon fresh ground black pepper
• 32  inches flour tortillas
• 2  cups  chopped chopped roasted boneless skinless chicken breasts
•  cooking spray

Directions

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