Curried Chicken Salad with Endive

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

  • 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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  • Sara

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

  • Kenneth Andersen

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

  • Bob Lidd

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

  • Amber

    Would Greek yogurt be an ok substitute for regular?

  • Jeanette | Jeanette's Healthy Living

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

  • susan

    How about a few pomegranate seeds sprinkled over these for color and flavor? Yes!

  • Becky

    I would add some chopped pimentos to make it seasonal colors!

  • Peter Salmon

    Elise, I think you have a typo — should it be 1 1 /3 lb (not 1 1/3 cup) of boneless, skinless, chicken breasts to end up with 3 cups diced chicken?

  • ksi

    I wonder what would suit instead of the chicken in order to make these vegetarian?…

    • pc

      ksi, I was wondering the same thing, was thinking maybe crushed chickpeas (chickpea “tuna” consistency) or stir-fried tofu? There are a couple of faux frozen meats that would probably do well too

      • jdross

        Try mushrooms instead of chicken. Pom pom mushrooms would give it a lobster/crab flavour and texture. It would also emphasize the spices, they take on flavours of whatever they are cooked with in the dish. Keep in mind, they need to be cooked to get the nutritional content from them. Morels or oyster mushrooms would be very good as well.

    • Sandy S

      A local deli used to make a curried green peas that was delicious. My problem is finding California endive. I have been suggesting it or any specialty lettuces to 2 of the local big chain grocers for weeks with no real success. Very frustrating.

      • Deeli

        Although not the same type of vessel or flavor you could use a Butter lettuce leaf (aka Boston or Bibb) for each appetizer and the taste would be just as good … Even the most poorly stocked grocery stores generally carry it …

      • Deeli

        PS – I failed to mention to ‘wrap’ each portion in a leaf …

    • Miki

      I’ve done these with just herbed-goat cheese and slices of dates.

    • Irina

      I think making this salad recipe with steamed and diced or grated tempeh would work great as a vegetarian substitute!