Curried Chicken Salad with Endive

How To Make Curried Chicken Salad with Endive

Curried Chicken Salad with Endive - Tis the season for holiday parties! (And maybe just a little over indulging?) This year I got tasked with bringing an appetizer to our yearly neighborhood party. Knowing that the main courses would likely include rather heavy (but delicious! I’m not complaining) mac-n-cheese casseroles and lasagnas, I thought I would bring something with light and crispy endive.

These endive “boats” were a hit! Crisp, tender, just slightly bitter endive leaves form the perfect vehicle for a little curried chicken salad. Think of them as fancy lettuce cups, and with better shape for appetizer bites.

Curried Chicken Salad with Endive Recipe

Ingredients
Dressing:
2 Tbsp plain yogurt
1/3 cup mayonnaise
1 teaspoon soy sauce
1 teaspoon honey
3/4 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
Method
1 If you are starting with raw chicken, the first thing you are going to do is to cook the chicken (if starting with cooked chicken skip to the next step). Place the raw chicken breasts in a 2 or 3 quart saucepan and cover with cold water by at least an inch or two. Add 2 teaspoons salt to the water. Put the pot on medium high heat and bring to a simmer. Simmer for two minutes, then turn off the heat and cover the pot. Let the chicken sit in the hot water for 15 minutes. (This should be enough to cook the chicken all the way through, unless you are starting with very cold chicken. If after 15 minutes you cut through one of the breasts and it still isn't done, return the pot to a very low simmer for 5 more minutes, or as long as it takes to cook it all the way through.) Drain, chill, and cut chicken breasts into small cubes. You should have about 3 cups of cooked, diced chicken.
2 Place the yogurt, mayonnaise, soy sauce, honey, curry powder, paprika, lemon juice, and salt in a medium bowl. Whisk until thoroughly combined. Add drained pineapple and stir to combine. You should have a little less than one cup of dressing.
3 Place diced chicken, diced apple, and minced green onion into a medium bowl. Stir in the dressing.
4 Separate leaves from the heads of the endive and place on a serving platter. Spoon chicken salad into endive "boats". Sprinkle with toasted almonds.

Health Benefits of Eating Chicken 

Eating organic chicken is an excellent way of minimizing risk of exposure to antibiotics and synthetic pesticides, as well as the harmful bacteria that are more likely to be found in meat produced in confined animal feeding operations (CAFO's).
Lean organic chicken is a very good source of high density, low fat protein, and a good source of selenium, zinc, niacin, Vitamin E, betacarotene, and Vitamins B6 and B12.
Meat products from chickens allowed access to the outdoors has 21% less total fat, 30% less saturated fat, 28% fewer calories, 50% more vitamin A, and 100% more omega-3 fatty acid than from chickens not allowed outdoor access (USDA Sustainable Agriculture & Research Education Program).

Source Recipe: Here

Learn How To Make Curried Chicken Salad with Endive