For the dressing: 12-16 cloves garlic confit 1 tablespoon Dijon mustard 3 ounces triple creme brie cheese, rind removed 1/2 cup Parmesan cheese, grated ...

3) Just before serving, pour the dressing over the salad ingredients and toss to coat evenly. 4) Divide the salad onto plates or bowls and top with sliced grilled chicken. 5) Serve immediately and ...

Welcome to an exciting culinary journey with Chef Bryan Woolley’s Vietnamese Chicken Salad. This delectable recipe combines the rich flavors of a rotisserie chicken, fresh vegetables, and a ...