Curried Chicken Salad with Endive


Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.

Photography Credit: Elise Bauer

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.

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Curried Chicken Endive Salad

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, with an even better shape for appetizer bites.

Curried Chicken Salad with Endive Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 48 to 50 appetizer pieces



  • 2 Tbsp plain yogurt
  • 1/3 cup mayonnaise
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon curry powder
  • Pinch paprika
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 cup crushed, well-drained pineapple


  • 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


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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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19 Comments / Reviews

No ImageCurried Chicken Salad with Endive

Did you make it? Rate it!

  1. Sara

    Gnarly Pepper has a mayo alternative by using their Like Mayo blend with plain greek yogurt. Super tasty — WAY less calories.

  2. Kenneth Andersen

    Any suggestion on some different fillings – im thinking smokey / glaced beef mince or perhaps another protein… duck maybe :)

  3. Bob Lidd

    Light, breezy, relatively inoffensive and quite boring. It needs more tang and quite a lot more curry. 2 out of 10.

  4. Amber

    Would Greek yogurt be an ok substitute for regular?

    Show Replies (1)
  5. Jeanette | Jeanette's Healthy Living

    Love how light and pretty this appetizer is Elise, perfect for the holidays!

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Curried Chicken Endive SaladCurried Chicken Salad with Endive