Chicken Salad with Brie 1 cup mayonnaise (Helman's low fat) 1/4 cup Dijon mustard 1/2 lb. Brie (minced) 1 to 2 lb. cooked chicken (boned, skinned, defatted & minced or shredded) 2 small Granny Smith apples (skin on and diced) 2 ribs celery (diced) 1 small red onion (small julienne) 4 tsp tarragon (fresh) use 1/2 as much if dry freshly ground black pepper to taste It helps to put Brie in freezer for 30 minutes before mincing. Alternatively I remove the crust and let stand at room temp for 'till soft and it then creams easily into the mayo & mustard. The crust is tasty and edible. . . I just don't care for the appearance. Gouda, Fontina or Neuchatel will also work. Recommend that you dice apples directly into mayonnaise and mustard first to take maximum advantage of coating. . . thus eliminating the need to fiddle around with acidulated water etc. I never add salt during prep as the cheese and mayonnaise both contain it. Ham and Canadian bacon both work well in this as an addition to, or in lieu of the chicken. These proportions are just guides. . . I go by appearance and flavor. Recipe halves or doubles easily. Syble Nolan Rockport, TX |