Curried chicken salad spooned into endive “boats” for a crisp, delightful appetizer.
Tis the season for holiday parties!
(And maybe just a little over indulging?)
Elise Bauer
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!
These endive “boats” were a hit!
Elise Bauer
Crisp, tender, just slightly bitter endive leaves form the perfect vehicle for a little curried chicken salad.
Think of them as fancy lettuce cups, with an even better shape for appetizer bites.
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.
Drain, chill, and cut chicken breasts into small cubes.
You should have about 3 cups of cooked, diced chicken.
Whisk until thoroughly combined.
Add drained pineapple and stir to combine.
You should have a little less than one cup of dressing.
Place diced chicken, diced apple, and minced green onion into a medium bowl.
Stir in the dressing.
Separate leaves from the heads of the endive and place on a serving platter.
Spoon chicken salad into endive “boats”.
Sprinkle with toasted almonds.
