The result, when you want both a fresh and interesting salad and chicken cordon bleu. I could have made each thing separately, but what’s the fun in that? I’m imagining this salad taken to family functions or made for a crowd, but you can absolutely do it to-go style for one, by layering into a sub or rolling up in a wrap. Proceed!
Notes: Dijon mustard is Grey Poupon, ACV is Bragg’s.
Chicken Cordon Bleu Deli-Style Chopped Salad
Ingredients: 5 large leaves of green lettuce, 2-3 slices deli ham, 3 ounces rotisserie chicken, 3 slices deli Swiss cheese, 1/4 cup shredded Parmesan cheese, 2 tbsp. toasted Panko crumbs.
For the dressing: 1/4 cup apple cider vinegar, 2 tbsp. olive oil, 2 tbsp. Dijon mustard, 1 tbsp. honey, pinch of salt and pepper, 1/4 tsp. ground coriander.
Serves one as a meal/two in subs or wraps.
1. Make dressing/Toast Panko crumbs: Whisk all dressing ingredients together until emulsified or shake in a jar. Set aside. In a skillet over medium-high heat, toast the Panko crumbs with 1 tsp. Olive oil or butter and a pinch of salt until golden. Remove to cool.
2. Assemble the salad: Layer the ingredients on top of a cutting board in this order: lettuce, ham, cheese, chicken. Chop well. Plate up the salad, drizzle over the dressing. Top with shredded Parmesan cheese and toasted Panko crumbs.
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