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

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