Chicken Cordon Bleu Salad

Chicken-Cordon-Bleu-Salad.jpg
Chicken Cordon Bleu Salad. Linda Larsen
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 8-10 servings
Ratings

I love making Chicken Cordon Bleu, which is chicken stuffed with ham and cheese, coated with bread crumbs, then baked until tender, especially when it's that easy version! So why not make it into a main dish salad? I like turning recipes into main dish salads; see also Pasta Cobb Salad.

I just combine chicken, ham, cheese, peas, and other veggies in a creamy mustard sauce with some rotini pasta to make this wonderful recipe. It is a delicious and refreshing salad and a nice change from the classic pasta or chicken salads. 

All you need to serve with this salad is a glass of iced tea and perhaps some breadsticks or muffins. It makes a wonderful dinner on a hot summer night, or a great lunch on the porch.

What You'll Need

  • 1 (15-ounce) package rotini pasta
  • 1 cup mayonnaise
  • 3/4 cup plain yogurt
  • 1/3 cup Dijon mustard
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 3 cups chopped cooked chicken breast
  • 2 cups chopped ham
  • 2 cups diced baby Swiss cheese
  • 1 (16-ounce) package frozen baby peas, thawed
  • 1 cup sliced celery
  • 2 cups grape tomatoes
  • 1/3 cup sliced green onion

How to Make It

Bring a large pot of water to a boil.

Meanwhile, in a large bowl combine the mayonnaise, yogurt, mustard, vinegar, sugar, and salt and pepper to taste; mix well with a wire whisk.

Prepare the meats and all of the vegetables.

Cook the pasta until al dente. Drain and add to the dressing in the bowl along with the chicken, ham, cheese, peas, celery, tomatoes, and green onion. Stir gently to mix.

Cover and chill for 2 to 3 hours before serving.

Store any leftovers, well covered, in the refrigerator up to 3 days.