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Friday, June 10, 2016

Belgian Endive Spears With Curried Chicken Salad

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2013
Prep time30 minutes
Total time30 minutes
Portion size20 pieces

2 boneless skinless chicken breasts
1/4 cup (60 mL) light mayonnaise
2 tbsp (30 mL) plain yogurt
1 tbsp (15 mL) lime juice or lemon juice
1 tsp (5 mL) mild curry paste
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) quartered red seedless grapes
1/4 cup (60 mL) finely chopped celery
1/4 cup (60 mL) finely chopped green onion
2 heads belgian endive
1/3 cup (75 mL) coarsely chopped unsalted roasted cashews

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 Information Per piece: about

cal 46 pro 4g total fat 2g sat. fat 0
carb 2g fibre 0 chol 11mg sodium 67mg
% RDI:

calcium 1 iron 1 vit C 2 folate 2

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