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
MethodIn 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
- Iron 1.0
- Folate 2.0
- Calcium 1.0
- Vitamin C 2.0