Belgian Endive Spears With Curried Chicken Salad

Belgian Endive Spears With Curried Chicken Salad 2 Author: Canadian Living Credits: Belgian Endive Spears With Curried Chicken Salad 2

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

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: May 2013

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/4 cup light mayonnaise
  • 2 tablespoons plain yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 teaspoon mild curry paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup quartered red seedless grape
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green onion
  • 2 heads belgian endive
  • 1/3 cup coarsely chopped unsalted roasted cashew

Method

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 facts Per piece: about

  • Sodium 67 mg
  • Protein 4 g
  • Calories 46.0
  • Total fat 2 g
  • Cholesterol 11 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Belgian Endive Spears With Curried Chicken Salad

Login