Chicken salad and cranberry brie toast Recipe | Food Network UK

Ingredients

• For the poached chicken
• 1 (1 to 1 1/2-kg) whole chicken
• 4 litres water
• 2 carrots, cut in 5-cm pieces
• 3 celery stalks, cut in 5-cm pieces
• 1 onion, halved
• 1 head garlic, halved horizontally
• 2 turnips, halved
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 10 peppercorns
• 3 bay leaves
• For the chicken salad
• 40g walnuts, roughly chopped
• Kosher salt
• About 250ml mayonnaise
• 1 heaping tbsp. Dijon mustard
• 1/2 lemon, juiced
• 2 celery stalks, small diced
• 2 tbsp. freshly chopped parsley leaves plus sprigs, for garnish
• 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 350g shredded chicken meat, roughly chopped
• 8 slices sourdough bread, cut 1-cm thick
• 4 tbsp. unsalted butter, room temperature
• 50ml cranberry sauce
• 225g brie
• 1 green apple, thinly sliced