Citrus Fennel Chicken Salad Endive Boats With Goat... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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picky- /2010/04/26/mothers-day-extravaganza-recipes-appetizer-part-1/ Ingredients:
2 boneless skinless chicken breasts, cooked and shredded |
1 teaspoon kosher salt |
1/4 teaspoon fresh cracked black pepper |
1/4 teaspoon lawry’s garlic salt with parsley |
1/4 teaspoon dry thyme |
1 cup mayonnaise |
1 1/2 tablespoon dijon mustard |
3 tablespoons fresh squeezed orange juice (about 1/2 an orange) |
1/4 cup fresh chopped fennel |
1/4 cup chopped pecans |
2 heads belgian endive, leaves separated |
1/2 cup crumbled goat cheese |
1/2 cup asparagus tops, steamed until fork tender and trimmed |
Directions:
1. 1. Place chicken, salt, pepper, garlic salt, thyme, mayonnaise, dijon, orange juice, fennel and pecans into a large bowl. Mix until well combined.
2. 2. Place endive leaves onto a serving plate. Place crumbled goat cheese inside each of the leaves then top with chicken salad. Place asparagus tips onto each endive boat. Serve immediately or chill until ready to serve.
3. 12 servings
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