Curried Chicken Salad with Endive

Curried Chicken Salad with Endive takes roughly 40 minutes from beginning to end. One serving contains 173 calories, 27g of protein, and 5g of fat. This recipe serves 48. For $1.23 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 491 person found this recipe to be flavorful and satisfying. Several people really liked this main course. Head to the store and pick up plain yogurt, beef, chicken, and a few other things to make it today. It is brought to you by Simply Recipes. With a spoonacular score of 70%, this dish is good. If you like this recipe, take a look at these similar recipes: Belgian Endive Spears With Curried Crab Salad, for Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto, and Chicken Salad in Endive Cups.

Servings: 48

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Method 1 Poach the chicken breasts: 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 Make the dressing: 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 Make the filling: Place diced chicken, diced apple, and minced green onion into a medium bowl. Stir in the dressing. 4 Stuff the endive boats: Separate leaves from the heads of the endive and place on a serving platter. Spoon chicken salad into endive "boats". Sprinkle with toasted almonds.

 

Step by step:

1. 1 Poach the chicken breasts: 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).

2. Place the raw chicken breasts in a 2 or 3 quart saucepan and cover with cold water by at least an inch or two.

3. Add 2 teaspoons salt to the water.

4. 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.

5. Let the chicken sit in the hot water for 15 minutes.

6. 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.

7. Drain, chill, and cut chicken breasts into small cubes. You should have about 3 cups of cooked, diced chicken.

2 Make the dressing

1. Place the yogurt, mayonnaise, soy sauce, honey, curry powder, paprika, lemon juice, and salt in a medium bowl.

2. Whisk until thoroughly combined.

3. Add drained pineapple and stir to combine. You should have a little less than one cup of dressing.

3 Make the filling

1. Place diced chicken, diced apple, and minced green onion into a medium bowl. Stir in the dressing.

2. 4 Stuff the endive boats: Separate leaves from the heads of the endive and place on a serving platter. Spoon chicken salad into endive "boats". Sprinkle with toasted almonds.

Nutrition Information:

covered percent of daily need