Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
For salsa, combine all ingredients and toss well. Chill in refrigerator for at least 15 minutes. (Salsa can be made up to 1 day in advance and refrigerated.)
Cut chicken into thin strips, and place them on a baking sheet coated with cooking spray. Broil for 8–10 minutes.
To assemble the quesadillas, place four whole-wheat tortillas on the countertop or table. Top each with one-quarter of the sliced cooked chicken, salt, chili sauce, cheese, and pine nuts (optional).
Fold tortillas in half to close, and carefully transfer to a baking sheet lined with parchment or wax paper.
Bake quesadillas at 350 ºF for 5–10 minutes or until the cheese is melted.
Serve one quesadilla with ½ cup salsa on the side.