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