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!
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!