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
Total time30 minutes
Portion size20 pieces
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|
|calcium 1||iron 1||vit C 2||folate 2|