Chicken Cordon Bleu Salad
- Now this is a salad you'll never turn down! Plus, it's a fresh alternative to the classic cordon blue main course.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 Tbsp Dijon mustard
- 2 Tbsp shallot, finely diced
- 1 egg yolk
- 1 tsp fresh thyme
- 2 Tbsp honey
- 1/4 cup sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup extra-virgin olive oil
- 1 lb boneless, skinless chicken breast
- 1 lb deli ham, very thinly sliced
- 1 lb Swiss cheese, shredded
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan, plus more for garnish (optional)
- 1 Tbsp parsley, chopped
- 6 (8") wooden skewers
- 3 romaine heads, split in half lengthwise
- Salt and pepper, to taste
Chopped tomatoes (optional garnish)
- To prepare the dressing, whisk the mustard, shallot, egg yolk, thyme, honey, vinegar, salt, and pepper in a mixing bowl. Slowly drizzle the oil into this mixture, whisking until incorporated.
- To prepare the skewers, butterfly the chicken breasts with a knife so they're uniform in thickness. Cut the chicken into 24 pieces (roughly square in shape). Starting with a piece of chicken, slide it onto the skewer, alternating with loosely folded slices of ham, until there are 4 sections of chicken and 3 sections of ham on each skewer. Place the finished skewers on a plate. Spoon about 1/3 of the finished dressing over the skewers and marinate for 5 to 10 minutes.
- In a small mixing bowl, combine the Swiss, breadcrumbs, Parmesan, and parsley. Set aside.
- Heat your grill. When hot, spray the cut sides of the romaine with nonstick cooking spray and season with salt and pepper. Grill quickly on the cut side, just to allow grill marks to form on the lettuce. Remove these to separate plates.
- Grill the skewers, rotating as necessary, until just cooked through. Sprinkle the cheese mixture liberally over the skewers, allowing it to melt and the tops to brown slightly.
- To assemble the salad, place a finished skewer across each grilled lettuce half. Drizzle on the remaining dressing. If desired, garnish with a chopped tomato or grated Parmesan cheese.