Recipe: Apple, Brie and Roast Chicken Salad

It’s a scorcher of a day and all I want for dinner is something cold. And of course, something quick :).  There’s lots of leftover brie; I didn’t use as much in yesterday’s Nectarine, Brie and Pancetta salad so today’s salad, though it suspiciously  resembles a Caesar’s salad, will contain brie.

Without further ado, I present… *drumroll* the Apple, Brie and Roast Chicken salad – ta da!

Long shot apple salad

Isn’t it a beauty? As always, it’s dead simple to make and as always, I am going to leave the quantities up to you. (If you are like my husband, you would probably up the Brie quotient considerably 🙂 )


  • 2 apples cored and sliced
  • a head of shredded lettuce
  • Brie – as much or as little as you like
  • 2 Roast chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt to taste
  • pepper to taste


Note: My bowl contained walnuts and Laurence’s has some salad cream. Both bowls are now chilling in the freezer and will be served with a buttered bread roll.

Damn, I’m good!