Ingredients
2 Chicken breasts
1/4 cup diced Celery (about 1 stalk)
1/4 cup diced Onion
1/3 cup Parsley chopped
6 slices Thick Cut Bacon
1 Granny Smith Apple
8 oz. Brie Cheese
1/4 cup Light Mayo
1/2 tsp Dijon Mustard
1/2 tsp. Lemon Juice + cut Lemon
Salt
Pepper
Butter Lettuce
Large Croissants or other Bread
❃❃Serves 4❃❃
Preparation
Preheat oven to 425.
Lay bacon out on cookie sheet covered in foil and sprayed with non-stick cooking spray.
Salt and Pepper chicken breasts on each side and set aside.
Dice celery, dice onion and chop parsley.
Cut apples into thick whole slices. With cut lemon rub lemon on both sides of apple slices to prevent browning. Set aside.
Slice Brie and remove leaves of butter lettuce. Set aside.
Cook Bacon
Put bacon into 425 oven until desired crispiness or about 20-30 minutes.
Once cooked remove from sheet pan onto a paper towel lined area to drain excess grease.
Once cooled cut slices in half.
Cook Chicken
The chicken can be roasted in the oven or cooked on a countertop dual side grill. Heat countertop grill until ready and lay chicken breasts into grill and cook for about 7 – 10 minutes until juices run clear and there is no pink in the middle. If roasting in the oven place on a foil lined baking sheet and roast, on 425, for 10 – 15 minutes or until juices are clear.
Once cooked remove to a cutting board and let rest until juices get back into chicken.
Make Dressing
Mix mayo, Dijon, lemon juice, onion, celery and parsley together in a bowl.
Assembling
Once chicken has cooled cut into ¼ inch pieces and add to the dressing. Toss until well coated.
Add salt and pepper to taste. (I usually find the salt and pepper put onto the chicken before cooking is enough).
Add chicken salad to desired bread and top with 2 oz. brie cheese, 1 ½ strips bacon, 2 apple slices and one leaf of lettuce. Serve immediately.