Chicken Salad and Cranberry Brie Toast Recipe

Name: Chicken Salad and Cranberry Brie Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 3-pound) whole chicken; 1 gallon water; 2 carrots, cut in 2-inch pieces; 3 celery stalks, cut in 2-inch pieces; 1 onion, halved; 1 head garlic, halved horizontally; 2 turnips, halved; 4 fresh thyme sprigs; 2 fresh rosemary sprigs; 10 peppercorns; 3 bay leaves; 1/2 cup walnuts, roughly chopped; Kosher salt; About 1 cup mayonnaise; 1 heaping tablespoon Dijon mustard; 1/2 lemon, juiced; 2 celery stalks, small diced; 2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish; 2 tablespoons extra-virgin olive oil; Freshly ground black pepper; 2 cups shredded chicken meat, roughly chopped; 8 slices sourdough bread, cut 1/2-inch thick; 4 tablespoons unsalted butter, room temperature; 1/4 cup cranberry sauce; 1/2 pound brie; 1 green apple, thinly sliced

Servings: persons

1 (2 to 3-pound) whole chicken
1 gallon water
2 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
10 peppercorns
3 bay leaves
1/2 cup walnuts, roughly chopped
Kosher salt
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups shredded chicken meat, roughly chopped
8 slices sourdough bread, cut 1/2-inch thick
4 tablespoons unsalted butter, room temperature
1/4 cup cranberry sauce
1/2 pound brie
1 green apple, thinly sliced

1
Begin by poaching the chicken.
2
Put the chicken in a large stockpot and cover with 1 gallon of cool water.
3
Add the vegetables and herbs and bring the pot up to a boil over medium-high heat.
4
Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface.
5
When done, remove to a platter and set aside to cool.
6
Strain the liquid and reserve it for use as chicken stock.
7
Shred the chicken meat and discard the skin and bones.
8
Preheat oven to 325 degrees F.
9
Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant.
10
Season walnuts with salt once they are finished toasting.
11
Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine.
12
Fold in the shredded chicken and set aside while you prepare the bread.
13
Toast the bread in a hot oven until golden.
14
Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces.
15
Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie.
16
Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy.
17
Remove from the oven and top with a few slices of green apple.
18
Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich.
19
Serve.

1130

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 (2 to 3-pound) whole chicken, 1 gallon water, 2 carrots, cut in 2-inch pieces, 3 celery stalks, cut in 2-inch pieces, and more.

Yes, Chicken Salad and Cranberry Brie Toast falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad and Cranberry Brie Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions