Asian Chicken Salad on Endive SpearsAsian Chicken Salad on Endive Spears
Endive spears are a great vehicle for getting any number of tasty things into your mouth. Try the Southern Shrimp Salad served this way, too.
Prep time: 20 minutes
Make ahead: Asian Chicken Salad can be made several hours ahead. Assemble just before serving.
Tip: 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,
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
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
Finely sliced green onions, chopped peanuts and cilantro
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.
Reprinted with permission. Copyright: Amy's Table: Food for Family and Friends Orange Frazer, Wilmington, OH
Complementary Wines: Beer, Gewürztraminer, Riesling, Sauvignon Blanc
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