Chicken Cordon Bleu Salad

Chicken Cordon Bleu Salad
Linda Larsen
Ratings
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 1 Bowl (8 to 10 Servings)
Nutritional Guidelines (per serving)
690 Calories
41g Fat
44g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Bowl (8 to 10 Servings)
Amount per serving
Calories 690
% Daily Value*
Total Fat 41g 52%
Saturated Fat 14g 70%
Cholesterol 101mg 34%
Sodium 448mg 19%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 18%
Protein 36g
Calcium 501mg 39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We love making chicken cordon bleu, which is chicken stuffed with ham and cheese, coated with breadcrumbs, then baked until tender, especially when it's that easy version! So why not make it into a main dish salad? We like turning recipes into main dish salads like this pasta cobb salad.

We 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.

Ingredients

  • 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

Steps to Make It

  1. Bring a large pot of water to a boil.

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

  3. Prepare the meats and all of the vegetables.

  4. 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.

  5. Cover and chill for 2 to 3 hours before serving. Store any leftovers, well covered, in the refrigerator up to 3 days.