Chicken Cordon Bleu Salad
Chicken Cordon Bleu Salad
Chicken Cordon Bleu Salad
Chicken Cordon Bleu Salad
Chicken Cordon Bleu Salad

Chicken Cordon Bleu Salad

David Venable

Now this is a salad you'll never turn down! Plus, it's a fresh alternative to the classic cordon blue main course.

Dressing

  • 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

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.

Skewers

  • 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)

Preparation

To prepare the skewers

Preheat the oven to 375°F. 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 small sheet tray.

Spoon about 1/3 of the finished dressing over the skewers and marinate for 5 to 10 minutes.

Meanwhile, in a small bowl, mix together the shredded Swiss cheese, breadcrumbs, 1/4 cup parmesan cheese. and parsley. Set aside.

Bake the skewers for about 8 to 10 minutes. Remove the skewers from the oven and sprinkle the breadcrumb mixture over the skewers.

Bake for another 3 to 5 minutes until the cheese is melted, and the breadcrumbs begin to toast.

When ready to serve, place the romaine on a platter. Top with the prepared skewers.

Drizzle with the remaining dressing, salt. and pepper to taste, parmesan and chopped tomatoes, if using.

Cook's Notes

To prevent your skewers from burning, soak them in water before assembling.

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