Chicken Salad and Cranberry Brie Toast
Rotisserie Chicken (meat removed and set aside)
1/2 cup walnuts, roughly chopped and toasted
1 cup mayonnaise (vegan mayo)
1T. Dijon mustard
1 T.lemon juice
2 celery stalks, small diced
2 tablespoons freshly chopped parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
8 slices sourdough bread, cut 1/2-inch thick (used Udi's bread)
4 tablespoons unsalted butter, room temperature (used vegan butter)
1 can cranberry sauce
1/2 pound brie (used vegan cream cheese)
1 green apple, thinly sliced
Preheat oven to 325 degrees F.
Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 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 to complete the sandwich. Serve.
Recipe courtesy Tyler Florence, 2007 (with some variations made for allergies)