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    Warm Chicken and Brie Salad

    Published: Jul 26, 2019 · Modified: Feb 4, 2022 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    serving platter of warm chicken and brie salad with griddled peaches
    plate of warm chicken and brie salad with griddled peaches
    serving platter of warm chicken and brie salad with griddled peaches

    This Warm Chicken and Brie Salad with Griddled Peaches is packed full of summery flavours textures and colours. It makes a fabulous summer meal, perfect for sharing with friends and family.

    large serving platter of warm chicken and brie salad with griddled peaches.

    Baron Bigod Raw Milk Brie

    This fantastic summer salad was inspired by a recent visit with the Guild of Food Writers to Fen Farm Dairy in Bungay Norfolk where they make the most amazing raw milk Brie called Baron Bigod.

    We have owned a holiday cottage in north Suffolk near the Norfolk border for over 25 years and one of the reasons we love the area so much is the abundance of great locally produced foods.

    I was delighted to get the chance to visit this farm which is about 10 miles away from our cottage and during the visit, I was able to see how the cheese was produced and see the cattle grazing in the nearby meadows.

    The dairy is right next to the milking parlour so you couldn't get fresher milk. The cheese making is quite labour intensive as it is all made by hand, right down to the wrapping and packaging. Although a machine have been allowed in for the salting of the cheese, because of the consistency this brings.

    Fen Farm Dairy

    • view of Fen Farm Dairy from the hill.
    • cows in a field at fen farm diary.
    • fresh curds in moulds.
    • cheese in moulds on rack as they drain.
    • racks of chesses.
    • close up of rind forming on the cheese.
    • fully formed rind on cheese.
    • racks of cheese ready for packing.
    • blank

    There is a reason why the cheese tastes so good and that is the care and love that goes into the whole process from beginning to end. Starting with the caring for the herd of Montbeliade and Friesians right down to the hand packing of the finished cheeses.

    You can read more about my Foodie tour of the Waveney Valley here.

    Warm Chicken and Brie salad with Griddled Peaches

    When you start with an ingredient as good as this Baron Bigod Brie any recipe should showcase it at its best. With the current hot spell we are having a salad seemed a good option. After all the key to a great salad is to use good quality fresh ingredients.

    plate of warm chicken and brie salad

    Cheese goes very well with grilled chicken and to complement the particular creamy tanginess of the cheese I decided to add some griddled peaches. These are arranged on a bed of leaves with a few chopped pecan nuts to add texture.

    Cider and Honey Vinegar Dressing

    All that's left to complete the salad is a dressing. As I wanted this dish to showcase local produce, I decided to use an Aspalls Cyder vinegar as they are based in Suffolk. I particularly like a new vinegar of theirs; Raw Apple Cyder Vinegar with Honey which has just a little note of sweetness to it. Perfect for salads. Combined with some locally produced cold pressed rapeseed oil from Hill Farm Oils, it made the perfect dressing for this salad.

    Buy Local

    Now for the purpose of clarity I have not been sponsored to write this post by any of the producers but as a member of the Guild of Food Writers I have been lucky enough to visit quite a few food producers over the years Many of these food producers are small independent family producers, make great food and so I like to champion the of buying fresh, seasonal, local produce whenever possible.

    plate of warm chicken and brie salad

    If you don't live in East Anglia then obviously these will not be local to you, so feel free to substitute your own local fresh cheese. You can use another brand of cider vinegar or even white wine vinegar and you can replace the cold pressed rapeseed oil with extra virgin olive oil. Just don't be tempted to substitute with the more commonly available standard rapeseed oils often labelled as just vegetable oil which is much more processed and does not have a good enough flavour for a salad dressing.

    However, I think these particular ingredients are exceptional and worth seeking out for their flavour and quality. They are also available by mail order.

    Of course the peaches and nuts are not local ingredients but they do go very well together in this dish, and peaches are in season as I write.

    How to Make the Warm Chicken and Brie Salad Step by Step

    • salad dressing
      Make the salad dressing.
    • slicing peaches.
      Cut the peaches into thick slices.
    • preparing the chicken breasts.
      Flatten the chicken breasts and cut into strips.
    • peaches on a griddle.
      Cook the peaches on a griddle.
    • chicken on a griddle.
      Then cook the chicken on the griddle.
    • salad leaves on a plate
      Arrange the salad leaves on a serving platter.
    • Brie on a chopping board.
      Cut the brie into slices.
    • chicken on salad leaves
      Arrange the chicken on the salad leaves.
    • peaches on the salad.
      Add the peaches.
    • salad with brie added.
      Followed by the brie.
    • spooning on salad dressing.
      Drizzle with the salad dressing and sprinkle with pecan nuts before serving.
    serving of warm chicken and brie salad with griddled peaches

    Warm Chicken and Brie Salad with Griddled Peaches

    Print Recipe Pin Recipe Save Recipe Saved!
    A colourful summer salad perfect for sharing with friends and family at an informal gathering
    Course Dinner,, lunch
    Cuisine British
    Keyword brie, chicken, local produce, salad
    Skill Level Easy
    Prep Time 20 mins
    Cook Time 20 mins
    Servings 4 – 6
    Calories 512
    Author Jacqueline Bellefontaine

    Equipment

    • Griddle pan (see notes)

    Ingredients

    • 2 peaches
    • 2 chicken breasts skinned and boned
    • 150 g Brie sliced
    • 200 g mixed salad leaves
    • 50 g pecan nuts coarsely chopped
    • oil for brushing

    Salad Dressing

    • 2 tablespoon raw cyder vinegar with honey or cider vinegar plus ½ teaspoon honey
    • 3 tablespoon cold pressed rapeseed oil or extra virgin olive oil
    • 1 teaspoon wholegrain mustard
    • 1 teaspoon dried oregano
    • salt and freshly ground black pepper
    metric - US cups

    Instructions

    To make the Salad Dressing

    • First, make the salad dressing. Place all the ingredients in a small screw top jar and shake well or whisk together in a bowl with a fork. Set aside until required

    To make the Salad

    • Stone and cut the peaches into thick slices.
    • Place the chicken breasts between two sheets of cling film and flatten slightly with the flat side of a meat mallet or a rolling pin. Cut into strips.
    • Meanwhile preheat a griddle pan. Brush the peaches with a little oil and cook on the griddle for 1 -2 minutes each side until seared with the griddle marks, turning once. Set to one side.
    • Next, Brush the chicken strips with a little oil and cook on the griddle for 3-4 minutes each side or until cooked through.
    • While the chicken is cooking arrange the salad leaves on a large serving platter or individual plates and cut the brie into slices if you haven't already done so.
    • As soon as the chicken is cooked arrange on top of the salad leaves. Then add the peaches and the brie.
    • Drizzle over the salad dressing giving it one last whisk or shake before you do so. Sprinkle over the pecan nuts and serve immediately.

    Notes

    If you do not have a Griddle pan you can cook the peaches and chciken under a hot grill instead.
    Choose peaches that are just ripe and still a little firm.
    Choose robust salad leaves that will stand up to the warmth of the chicken for a little while without wilting instantly. I particulary like a mixture of watercress, rocket and baby spinach leaves.
    Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
     

    Nutrition

    Calories: 512kcal | Carbohydrates: 12g | Protein: 35g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 395mg | Potassium: 874mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1687IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 2mg
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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Janice

      August 01, 2019 at 2:28 pm

      5 stars
      I can only imagine how fantastic that brie must be so fresh from the farm. I love fruit with salads and peaches are the perfect fruit to have with chicken and brie. Delightful recipe, thanks.

      Reply
      • Jacqueline Bellefontaine

        August 04, 2019 at 9:03 am

        Any cheese made with the love and care this Brie is made with is going to taste darn fine!

        Reply
    2. Midge @ Peachicks' Bakery

      August 01, 2019 at 7:21 am

      5 stars
      What a lovely way to showcase such beautiful ingredients! I'm always a fan of griddled fruits in salads and although cheese is not something we can use, that brie does look lovely!

      Reply
      • Jacqueline Bellefontaine

        August 01, 2019 at 11:04 am

        The brie was good but you could ofcourse substitute something else or just add extra chicken.

        Reply
    3. Eb Gargano | Easy Peasy Foodie

      July 31, 2019 at 1:03 pm

      5 stars
      Fab sounding trip - reminds me of a trip I made to the Brie region in France - fascinating to learn how it's made. And your salad looks delicious! Thanks for linking it up to #cookblogshare! Eb x

      Reply
      • Jacqueline Bellefontaine

        July 31, 2019 at 3:44 pm

        I love finding out how our food is made. A visit to the Brie region of France would be fabulous lucky you.

        Reply
    4. donna

      July 30, 2019 at 3:44 pm

      5 stars
      This looks like the perfect summer lunch. I love brie, but so rarely do anything more than putting it on a cracker. Thanks for the inspiration.

      Reply
      • Jacqueline Bellefontaine

        July 31, 2019 at 3:45 pm

        Its delcious in a salad the peaches go so well.

        Reply
    5. Cat | Curly's Cooking

      July 30, 2019 at 10:45 am

      5 stars
      This is my perfect salad, it looks incredible. I'd happily eat this everyday!

      Reply
      • Jacqueline Bellefontaine

        July 31, 2019 at 3:46 pm

        Thanks yes salads like these bring a little sunshine to your day.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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