Chicken Cordon Bleu Salad with Dijon Vinaigrette
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Main
Our chefs take our fresh chicken breasts and stuff them with savory cheese and ham. They then roll them in seasoned breadcrumb and cook till golden brown. Serve with this refreshing salad and garnish with fresh herbs for a magnificent entrée.
Ingredients
- 4 pc Citarella Chicken Cordon Bleu
- ½ cup olive oil
- ¼ cup white wine vinegar
- 2 Tbsp Dijon mustard
- 1 clove garlic, grated
- 1 box little gem lettuce
- 1 head endive, petals separated
- 6 radishes, sliced thinly
- 1 cup steamed green beans, halved
- 1 Tbsp fresh dill, roughly chopped
- 1 Tbsp fresh parsley, roughly chopped
- 1 Tbsp fresh chives, roughly chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Bake chicken cordon bleu for 10-12 minutes, until golden brown and warmed through. Set aside to rest for 5 minutes before slicing.
- In a jar with a tight-fitting lid, add olive oil, vinegar, Dijon mustard, garlic, salt and pepper. Shake vigorously, check seasoning and adjust if necessary.
- On a large serving platter, arrange little gem and endive leaves, and top with shaved radishes. Thinly slice chicken cordon bleu and arrange on top of greens.
- Top with lots of fresh herbs, and drizzle with your reserved vinaigrette and enjoy!
