By The Canadian Living Test Kitchen
Belgian Endive Spears with Curried Chicken Salad Photography by Yvonne Duivenvoorden
This recipe makes 20 piece servings
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This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Endive spears not only provide the base for this tasty filling but also add their pleasant bitterness.
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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