Lox Chicken On Bagel Salad Recipe

Wash and spin-dry the mixed salad greens; transfer to a large serving bowl and set aside.

Slice the English cucumber into half-moons to total about 1/2 cup; add to the bowl.

Halve the cherry tomatoes and add them to the greens.

Thinly slice the red onion (use a mandoline or sharp knife) and scatter over the greens.

Sprinkle the drained capers over the assembled greens and set aside while you prepare the chicken and dressing.

Prepare the chicken

Pat the chicken breasts dry with paper towels and, if thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.

In a small bowl combine kosher salt, black pepper, smoked paprika and (if using) pink curing salt. Rub the chicken lightly with olive oil and the seasoning mix until evenly coated. If you want more smoky, lox-like flavor, brush or rub the liquid smoke sparingly over the chicken (about 1/4 tsp total).

Heat a nonstick skillet or grill pan over medium-high heat. Add a drizzle of oil if the pan is dry. Sear chicken 3–4 minutes per side until a golden color forms and the internal temperature reaches 160–165°F (71–74°C). Avoid overcooking—remove from heat at 160°F and tent to rest; carryover will bring it to 165°F.

Allow chicken to rest 5 minutes, then slice very thinly against the grain into long, lox-like ribbons. Taste a piece and adjust seasoning with a pinch of salt or pepper if needed.

In a small bowl whisk together Greek yogurt (or sour cream), mayonnaise, lemon juice, chopped dill, minced garlic, chopped capers (if using), salt and pepper until smooth.

Taste and adjust acidity or seasoning: add up to 1 tsp more lemon juice for brightness or a pinch more salt if needed. If dressing is too thick, thin with 1–2 teaspoons of water or olive oil to reach pourable consistency.

Toast the bagel until golden and crisp. If using a whole bagel, slice thinly to create 6–8 bite-size rounds (or quarters for serving).

Spread about 1–1.5 tablespoons of softened cream cheese over the toasted bagel slices. Sprinkle chopped fresh dill evenly over the cream cheese.

Place the cream-cheese-topped bagel pieces on the side of the salad bowl or use a few as crouton-like crouton substitutes to nestle into the salad.

Drizzle extra-virgin olive oil and finish with a light crack of freshly ground black pepper over the bagel pieces if desired.

Give the dressing a final stir. Drizzle about half the dressing over the salad greens and toss gently to combine so vegetables are lightly coated.

Arrange the thinly sliced lox-style chicken ribbons over the dressed greens in an even layer.

Dot remaining dressing over the chicken and salad as desired, or serve extra on the side.

Scatter the cream-cheese-topped bagel slices around or on top of the salad. Squeeze lemon wedges over the chicken and salad to taste, and garnish with any remaining fresh dill and additional capers if desired.

Serve immediately so bagel pieces remain crisp. Leftover dressing should be stored refrigerated for up to 3 days.