Curried chicken salad scooped into endive boats for a crispy, delicious appetizer.
BE PICTURED IN; CHARACTERIZED IN:
Tis the season for Christmas parties! (And maybe just a little exaggerated?)
These endive “boats” were a hit!
Crispy, tender, only slightly bitter endive leaves make the perfect vehicle for a small curried chicken salad. Think of them as fancy salad cups, with an even better shape for appetizer bites.
Curried chicken salad with endive
ingredients
- Dressing:
-
2 tbsp natural yoghurt
-
1/3 cup mayonnaise
-
1 teaspoon soy sauce
-
1 teaspoon of honey
-
1 teaspoon curry powder
-
Puree the peppers
-
2 teaspoons fresh lemon juice
-
1/4 teaspoon kosher salt
-
1/4 cup chopped, well-drained pineapple
- Salad:
-
1 1/3 pounds boneless, skinless chicken breast OR 3 cups diced, cooked chicken
-
1 apple, peeled, cored and diced
-
1/2 cup chopped spring onion
-
6 heads of California or Belgian endive
-
1/4 cup chopped toasted almond slivers
method
-
Poach Chicken Breast:
If you’re starting with raw chicken, cook the chicken first (if you’re starting with cooked chicken, skip to the next step).
Place the raw chicken breasts in a 2 or 3 quart saucepan and cover at least one inch with cold water. Add 2 teaspoons of salt to the water.
Place the pot on medium heat and bring to a simmer. Simmer for two minutes, then turn off the heat and cover the pot.
Let the chicken rest in the hot water for 15 minutes.
This should be enough to cook the chicken through unless you are starting with very cold chicken. If after 15 minutes you cut through one of the breasts and it’s still not done, let the pot simmer on very low for another 5 minutes or until fully cooked through.
Drain the chicken breast, chill and cut into small cubes. You should have about 3 cups of cooked, diced chicken.
-
Make the dressing:
In a medium bowl, combine yogurt, mayonnaise, soy sauce, honey, curry powder, paprika, lemon juice, and salt. Stir until everything is well mixed.
Add drained pineapple and stir. You should have a little less than a cup of dressing.
-
make filling:
Place the diced chicken, diced apples, and chopped scallions in a medium bowl. Stir in the dressing.
-
Fill endive boats:
Remove the leaves from the endive heads and arrange on a serving plate. Spoon chicken salad into endive “boats”. Sprinkle with toasted almonds.
