Sweet & Savory Salad with Chicken & Crispy Chow Mein Noodles

I couldn’t resist buying a wheel of Brie cheese the other day. It was calling for me.

I also have some crispy chow mein noodles in my cabinet. You know, the ones in the can? I just eat them like that. I know I shouldn’t.

Compulsion rules me this week.

So here’s an unusual salad, but it totally works. The pear and Brie aren’t an unusual combo I know, but I had a hankering for those noodles in a can and was trying not to eat them like potato chips.

So they went on my salad! And it was delicious.

Use leftover, cold grilled chicken or buy it already cooked from the store. Canned artichokes work better than frozen or fresh, or try using the marinated kind in a glass jar!

Then just pile on the Brie, pear, and noodles to your heart’s content. And any balsamic dressing will work, take your pick.

Mmmm. Crispy noodles and Brie. Nothin’ wrong with that.

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Sweet & Savory Salad with Chicken & Crispy Chow Mein Noodles

  • 8 ounces grilled & chilled chicken
  • 1 can artichoke hearts
  • 3-4 ounces Brie cheese
  • 1/2 pear
  • crispy chow mein noodles (the kind in the can)
  • lettuce, chopped
  • 1 scallion (green onion), chopped
  • balsamic vinaigrette (any kind you like)

Cover 2 plates with chopped lettuce. Dice chicken and add to salad. Drain artichoke hearts and add a few to each plate. Dice the pear into small pieces and add those to the plate. Cut Brie into wedges, then cut those wedges in half so you have long pieces; top salad with them. Pour vinaigrette over the top, add the scallion and as many crispy noodles as your heart desires. Enjoy!

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Peach & Blue Brie Crostini

Recipe by Amy Grossi. See my blog post about this event here.

Sweet and savory, any soft ripened cheese will work. Β Choose your favorite!

Peach & Blue Brie Crostini

  • French baguette
  • 2 larges peaches (or try pears!)
  • Blue Brie, Brie, or any soft ripened cheese
  • 1 or 2 large garlic cloves
  • olive oil for drizzing
  • honey

Preheat oven to 400Β°F.

Slice baguette on the diagonal and arrange on a cookie sheet. Drizzle with a small amount of olive oil.

Bake for about 5 minutes. Remove from oven and rub each piece with a raw garlic clove while bread is still hot.

Top each piece with a slice of peach and a slice of Brie. Return the crostini to the oven for another 5 minutes.

Remove from oven and drizzle with honey. Serve immediately. Enjoy!