Belgian Endive Spears with Curried Chicken Salad

By The Canadian Living Test Kitchen

Tested till perfect

58 people added this to their Recipe Box
Belgian Endive Spears with Curried Chicken Salad

Belgian Endive Spears with Curried Chicken Salad
Photography by Yvonne Duivenvoorden

This recipe makes 20 piece servings

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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.


  • 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


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


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