Chicken Salad on Endive for #SundaySupper
Chicken Salad on Endive for #SundaySupper could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 24. For 85 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 20g of fat, and a total of 218 calories. This recipe from Magnolia Days requires walnuts, chicken breasts, kosher salt, and olive oil. 314 people were impressed by this recipe. From preparation to the plate, this recipe takes around 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is good. Similar recipes include for Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto, Chicken Salad in Endive Cups, and Curried Chicken Salad with Endive.
Servings: 24
Ingredients:
1/4 cup finely diced celery
2 to 3 chicken breasts, bone-in and skin-on
6 heads endive, ends trimmed, separated into spears
1 tablespoon finely chopped fresh tarragon leaves*
Kosher salt and freshly ground black pepper
1/2 to 3/4 cup mayonnaise
Olive oil
1 cup seedless red grapes, cut in half or quarters
1 small shallot, minced
1/2 to 3/4 cup chopped walnuts
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
Preheat the oven to 375 degrees F. Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Roast until the chicken is cooked through, about 40 minutes. Set aside to cool completely. You can do this step the day before and refrigerate the chicken overnight.Place the walnuts on a baking sheet and toast them in the oven for about 6 or 7 minutes. Set aside to cool. This step can also be done in advance.When the chicken is completely cooled, remove the meat from the bones. discard the skin and bones. Cut the chicken into small pieces and place the chicken in a large bowl. You should have about 3 1/2 to 4 cups of chicken.Add the walnuts, celery, shallot, grapes, and tarragon to the bowl. Season with salt and pepper. Stir ingredients together with as much mayonnaise as needed to desired level of creaminess. Cover mixture and refrigerate at least 1 hour for the flavors to blend together.Arrange the endive spears on a platter. Spoon the chicken salad onto the endive spears. Serve immediately. Refrigerate leftovers for up to 2 days.
Step by step:
1. Preheat the oven to 375 degrees F. Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Roast until the chicken is cooked through, about 40 minutes. Set aside to cool completely. You can do this step the day before and refrigerate the chicken overnight.
2. Place the walnuts on a baking sheet and toast them in the oven for about 6 or 7 minutes. Set aside to cool. This step can also be done in advance.When the chicken is completely cooled, remove the meat from the bones. discard the skin and bones.
3. Cut the chicken into small pieces and place the chicken in a large bowl. You should have about 3 1/2 to 4 cups of chicken.
4. Add the walnuts, celery, shallot, grapes, and tarragon to the bowl. Season with salt and pepper. Stir ingredients together with as much mayonnaise as needed to desired level of creaminess. Cover mixture and refrigerate at least 1 hour for the flavors to blend together.Arrange the endive spears on a platter. Spoon the chicken salad onto the endive spears.
5. Serve immediately. Refrigerate leftovers for up to 2 days.
Nutrition Information:
covered percent of daily need
