Asian Chicken Salad on Endive Spears

Prep Time: 20 minutes
Total Time: 20 minutes

Endive spears are a great vehicle for any number of tasty things. The Asian Chicken Salad can be made several hours ahead. Assemble just before serving. Buy the Belgian Endive no more than a day before you’ll use them. Chose heads that are firm and compact with yellowish tips. Separate the leaves before gently washing them in cool water. Store them in the fridge, wrapped in paper towels then tucked in a Ziploc bag,

Directions

Wash endive; separate spears. Chill until ready to assemble.
In a medium mixing bowl combine chicken, water chestnuts, celery, cilantro and peanuts. Set aside.
In a food processor or blender combine all dressing ingredients; toss with chicken mixture.
To Serve: Spoon chicken mixture onto endive spears; garnish with cilantro, peanuts and green onions.

Yield:	Serves 4- 6

What's Needed:

3 heads Belgian endive
1 ½ cups cooked chicken, finely diced or finely shredded
1 8-ounce can sliced water chestnuts, drained, finely chopped
¼ cup finely chopped celery
½ cup fresh cilantro, chopped
½ cup chopped peanuts

Dressing:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
1 tablespoon sugar
1 tablespoon lime juice, or to taste
2 tablespoons sesame oil

Garnish:
Finely sliced green onions, chopped peanuts and cilantro

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Recipe brought
to you by Amy Tobin

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Asian Chicken Salad on Endive Spears

Directions

What's Needed:

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