Chef Rocco Whalen

Roasted Chicken Salad

Chef Creations

Chef Rocco Whalen

Ingredients (2 servings)
4, 7oz. chicken breasts
1c. raw celery
1/2 c. leeks
4 oz. mayonnaise
1 tbsp. fresh lemon juice
1 tsp. thyme, chopped
1 tsp. chervil, chopped
2 oz. olive oil
2 oz. rice wine vinegar
salt, to taste
ground black pepper, to taste
4 oz. of brie cheese, sliced or diced
1 oz. butter, melted

Roasted Leek Directions
Season leeks with salt and pepper to taste. Place in an oven for 30 minutes at 325 degrees. Allow time to cool, then dice or mince.

Sandwich Directions
Season chicken breast with salt and pepper and bake for 12-16 minutes in a 350 degree oven until cooked through. After chicken breast is cooked then cooled, dice into medium size pieces and reserve.

In a separate bowl add celery, roasted leeks, mayonnaise, lemon juice, thyme, chervil, olive oil and vinegar to form a dressing consistency. Add cooked chicken to dressing mixture.

Brush 4 slices of bread with a very little amount of melted butter, place 1 oz. of brie on each slice of bread and toast in the same oven you roasted the chicken in for 4 minutes or until the bread is golden and cheese is melted. Add 1-7 oz. scoop of chicken salad on two slices of bread.

It was love at first taste for me. Great ingredients with great bread is an opportunity to make everyone smile.

- Chef Rocco Whalen

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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