Chicken Salad Melt Recipe

Shred chicken

If not already shredded, chop or shred roasted chicken breast into bite-size pieces to yield about 2 cups.

In a medium mixing bowl combine mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Whisk until smooth.

Add shredded chicken, diced Granny Smith apple, diced celery, and minced red onion to the dressing. Fold gently to combine so apple pieces remain intact.

Stir in 2 tablespoons thinly sliced chives, then season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning or lemon juice as needed. Refrigerate while preparing other components for at least 10 minutes to let flavors meld.

In a small bowl combine 1 tablespoon berry preserves with 1/2 tsp red wine vinegar. Stir well and add up to 1 tablespoon hot water, a teaspoon at a time, until the sauce reaches a loose drizzle consistency.

If using fresh berries, mash them lightly with the back of a spoon and fold into the sauce for texture. Taste and balance with a pinch of salt or an extra 1/4 tsp vinegar if it’s too sweet.

Preheat a skillet or griddle over medium heat, or preheat oven to 375°F (190°C) if finishing in oven.

Butter one side of each slice of country bread lightly. Place four slices, butter-side down, on a clean work surface.

Spoon a generous portion (about 1/2 cup) of the chilled chicken salad onto each unbuttered side of the four slices, spreading it evenly but not to the edges so it won’t spill when melted.

Top the chicken salad with thin slices of Brie (about 2 oz per sandwich). Drizzle about 1 teaspoon of the berry sauce over the Brie on each sandwich to add a bright sweet-tart contrast.

Close sandwiches with the remaining bread slices, butter-side up. If using a skillet: place sandwiches in the preheated skillet and cook 3–4 minutes per side over medium heat, pressing gently with a spatula, until bread is golden brown and Brie is melted. If using oven: place sandwiches on a baking sheet and bake 8–10 minutes, flipping halfway, until golden and cheese has softened.

Transfer sandwiches to a cutting board. Sprinkle with the remaining 1 tablespoon chopped fresh chives. Let rest 1 minute, then slice each sandwich in half if desired.

Serve immediately with extra berry sauce on the side for dipping.