Chicken Cordon Bleu,
what can I say.
It just sounds sumptuous.
Sweet, Salty ham, buttery cheese, wrapped in tender chicken.
Why not turn it into a salad for summer?
Finding a dressing to drizzle on top was the only challenge. Should it be cheesy, sweet, smoky, tangy, or creamy? Ranch, no! Caesar, too overpowering. It needs Dijon, but with a hint of sweetness and a dash of smoky. Over spinach a warm dressing will be fine. So I settled on a warm bacon dressing that doesn’t say, “Vinaigrette”, but still dresses the salad well.
1 lb. Chicken, shredded (rotisserie works well)
4 oz. deli ham, cubed
4 oz Fontina or Swiss cheese, cubed
3 slices bacon
10 oz Baby Spinach
Bacon fat, reserved
1/4 C. finely chopped shallot
2 T. Red wine vinegar
1/3 c. chicken broth
1 T. maple syrup
2 t. Dijon mustard
Shred Chicken, cube ham and cheese, and set aside. Cut up bacon strips into pieces and cook in skillet. Remove bacon to paper towels to drain keeping as much bacon fat in pan as possible. You need at least 2 tablespoons of fat.
Add diced shallot to pan and cook until softened. Add vinegar to pan, stir and scrape up any browned bits. Add broth, syrup, and mustard, stir and cook for 1 minute.
Combine spinach with meats and cheese, drizzle with dressing and sprinkle with leftover bacon.