Belgian Endive Spears with Curried Chicken Salad

By The Canadian Living Test Kitchen

Tested till perfect

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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.

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

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