Bagel is an interesting looking bread. It's ring shaped with a glossy surface. Besides kneading and resting, it needs to be boil before baking in the oven. This Jewish bread roll can be purchased in supermarket but they are not popular in cafes that hardly any of them has it in the menu. I have not seen it selling in my local bakery either. I would image a warm, fresh bagel would be crisp on the surface and soft in the centre. Traditionally, it is served warm with cream cheese and smoked salmon. The only way I have had it in a cafe is with roast chicken and gravy. Occasionally I would make chicken bagel for lunch when I am in the mood.
Chicken Bagels with Green Salad in Balsamic Dressing
4 poppyseed bagels
meat from half of a roasted chicken, cut into pieces
Green salad (Spinach, coral lettuce, red onion, beetroot and cucumber)
1 tablespoon balsamic vinegar
2 tablespoon low-fat mayonnaise
1 teaspoon olive oil
extra balsamic glaze
- Split open the bagels into halves. Place them onto a baking tray with the cut side up and butter them all. Grill bagels under the grill on high heat until nicely toasted.
- Mix the salad dressing ingredients until well combine. Toss through the green salad. Drizzle the salad with extra balsamic glaze if you wish.
- Place chicken onto the base of the bagel and then drizzle some warm gravy over the chicken. Top the other half over the bagel. Serving with the green salad.