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Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin

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“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:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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