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Curried Chicken Salad With Endive
Curried Chicken Salad With Endive
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Curried chicken salad in endive boats: a crisp and delightful appetizer.
Ingredients:
  • Dressing:
  • 2 Tbsp plain yogurt
  • 1/3 cup mayonnaise
  • 1 teaspoon soy sauce
  • 1 teaspoon curry powder
  • Pinch paprika
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 cup crushed, well-drained pineapple
  • Salad:
  • 1 1 /3 pounds boneless, skinless, chicken breasts OR 3 cups diced, cooked chicken
  • 1 apple, peeled, cored, diced
  • 1/2 cup minced green onion
  • 6 heads of California or Belgian endive
  • 1/4 cup chopped toasted slivered almonds
Instructions:
  • For poached chicken breasts, place raw chicken in a saucepan, cover with cold water, add 2 teaspoons salt, and simmer for 15 minutes until cooked through. Chill and dice into 3 cups of cooked chicken.
  • Prepare the dressing by combining yogurt, mayonnaise, soy sauce, honey, curry powder, paprika, lemon juice, and salt in a bowl. Whisk until well mixed. Stir in drained pineapple until fully incorporated. The dressing should yield slightly less than one cup.
  • Prepare the filling by combining diced chicken, diced apple, and minced green onion in a medium bowl. Mix in the dressing until well combined.
  • Fill the endive leaves with chicken salad and top with toasted almonds before serving on a platter.

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