Tested till perfect Belgian Endive Spears With Curried Chicken Salad
Belgian Endive Spears With Curried Chicken Salad
Photography by Ryan Szulc/TC Media

Belgian Endive Spears With Curried Chicken Salad

Endive spears are a sturdy base for this tasty filling and add a pleasant bitterness to the mix.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 20 pieces


  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 1/4 cup 1/4cuplight mayonnaise
  • 2 tbsp 2tbspplain yogurt
  • 1 tbsp 1tbsplime juice or lemon juice
  • 1 tsp 1tspmild curry paste
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupquartered red seedless grapered seedless grapes
  • 1/4 cup 1/4cupfinely chopped celery
  • 1/4 cup 1/4cupfinely chopped green onion
  • 2 heads 2headsbelgian endive
  • 1/3 cup 1/3cupcoarsely chopped unsalted roasted cashewunsalted roasted cashews
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In saucepan of simmering water, cover and poach chicken until no longer pink inside, about 12 minutes. Transfer to plate; let cool. Cut into 1/2-inch (1 cm) cubes.

Meanwhile, in bowl, whisk together mayonnaise, yogurt, lime juice, curry paste, salt and pepper. Stir in chicken, grapes, celery and green onion. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Slice about 1 inch (2.5 cm) off root ends of endives; separate leaves. Stir cashews into chicken salad; mound heaping 1 tbsp on each leaf.

Nutritional Information Per piece: about

cal 46 pro 4g total fat 2g sat. fat 0
carb 2g fibre 0 chol 11mg sodium 67mg

% RDI:

calcium 1 iron 1 vit C 2 folate 2
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