Chicken Salad and Cranberry Brie Toast

By Kbird

Ingredients

• 1/2 c. walnuts, chopped and toasted then salted
• Kosher salt
• 1 About 1 c. mayo
• 1 heaping Tbs Dijon mustard
• 1/2 lemon, juiced
• 2 celery stalks, small diced
• 2 Tbs. chopped parsley
• 2 Tbs. EVOO
• Freshly ground black pepper
• 2 c. shredded chicken meat, chopped
• 8 slices sourdough bread, 1/2" thick
• 4 Tbs. butter, room temperature
• 1/4 c. cranberry sauce
• 1/2 lb. brie
• 1 green apple, thinly sliced

Details

Servings 4

Preparation

Step 1

Add nuts, mayo, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper. Stir in chicken.

Toast bread until golden. Smear each peach with a little butter and then a tablespoon of cranberry sauce over four of the pieces. Lay the four cranberry-smeared pieces on a sheet tray and top with 2-3 slices of thick-cut brie. Pop back into the oven for a minute or r2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread.