Baked Brie and Chicken Salad

This salad is perfect for your local lettuce greens and farm fresh strawberries that are just in season now.  Combined with the crunchy and gooey delight of baked brie-you are sure to win some fans with this dish.  The baked brie is also a great idea for a party and you can bake an entire wheel using the same method.  You could also make beggars purses and use the baked brie as an appetizer.  Here you have a very savory and nicely sweet salad that is perfect for an intimate dinner or small party.

Baked Brie and Chicken Salad

serves 2

one small wedge brie cheese

fillo dough

2 tablespoons melted butter

2 tablespoons strawberry jam

4 teaspoons sliced almonds, divided

1 large chicken breast

3 tablespoons olive oil

1 tablespoon balsamic vinegar

2 teaspoons minced rosemary

2 teaspoons minced thyme

2 teaspoons minced sage

4 cups fresh salad greens

1 cup sliced strawberries

Vinaigrette:

1 large shallot, minced

1 tablespoon dijon mustard

1 lemon, juiced

1/4 cup red wine vinegar

1/2 cup olive oil

salt and freshly ground pepper

Preheat your oven to 350F.  Cut your brie into 2 (2 inch diameter) circles.  Take your fillo dough and cut 6 (4×6 inch) rectangles.  On a cutting board lay out your first sheet of fillo dough and brush with melted butter.  Lay on the next sheet and brush again with butter.  Lay on a third sheet, brush with butter, and place the brie round in the center.  Top the brie round with a tablespoon of strawberry jam, wrap the sides of fillo around the brie, and seal with another brush of butter (seal the edges well or the brie will ooze out during baking).  Finish by topping the brie package with a teaspoon of sliced almonds.  Repeat method with second brie round and bake for about 20 minutes until golden brown and flaky.

In a large bowl marinate your chicken with olive oil, balsamic vinegar, and minced herbs.  Season with salt and freshly ground pepper.  Allow to marinate for at least 10 minutes.

Meanwhile, in a medium bowl add shallots, mustard, lemon juice, and red wine vinegar.  Whisk and begin drizzling in olive oil, mixing consistently throughout to create your vinaigrette.  Taste as you go and once you have added approximately a 1/2 cup olive oil, season with salt and pepper and reserve for later.

On a preheated, oiled grill, cook your seasoned chicken breast until temperature reaches 170F.  Allow to rest for about 5 minutes then cut into long strips.

To assemble your salad, toss your salad greens with vinaigrette and plate in the center (you will have extra vinaigrette so use only what you need and reserve the rest).  Surround with sliced strawberries and fan chicken around one side.  Top salad with an additional teaspoon of sliced almonds and then place baked brie in the center.  Serve warm and enjoy!

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4 thoughts on “Baked Brie and Chicken Salad

  1. Pingback: Golden Beet “Sunflower” Salad |

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