Belgian Endive Spears with Curried Chicken Salad
Belgian Endive Spears with Curried Chicken Salad
Photography by Yvonne Duivenvoorden
This recipe makes 20 piece servings
Nutritional Info |
|
|---|---|
| PER PIECE: about | - |
| cal | 46 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 0 |
| chol | 11 mg |
| sodium | 67 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 2 |
| folate | 2 |
- Portion size: 20 pieces
Endive spears not only provide the base for this tasty filling but also add their pleasant bitterness.
Ingredients
- 2 2boneless skinless chicken breastboneless skinless chicken breasts
- 1/4 cup 1/4cuplight mayonnaise
- 2 tbsp 2tbspplain yogurt
- 1 tbsp 1tbsplime or lemon juice
- 1 tsp 1tspmild curry paste
- 1/4 tsp 1/4tspeach salt and pepper
- 1/2 cup 1/2cupquartered red or green seedless grapes
- 1/4 cup 1/4cupfinely chopped celery
- 1/4 cup 1/4cupfinely chopped green onion
- 2 2Belgian endives
- 1/3 cup 1/3cupcoarsely chopped cashewcashews
Preparation
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. Add chicken, grapes, celery and green onion; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Slice about 1 inch (2.5 cm) from root end of Belgian endives; separate leaves. Stir cashews into chicken salad; mound heaping 1 tbsp (15 mL) on each leaf.
Source : Holiday Best 2005
