Description
Delicious and healthy chicken salad turned into a beautiful appetizer thanks to endive spears!
Ingredients
- FOR THE SALAD:
- 2 heads Small Heads Of Belgian Endive
- 2 cups Cooked Chicken Breast, Diced
- 1 stalk Celery, Diced
- ¼ cups Dried Cranberries
- ¼ cups Toasted Pecans, Chopped
- FOR THE DRESSING:
- 1 Tablespoon Light Mayonnaise
- 3 Tablespoons Plain, Non-fat Greek Yogurt
- 1 Tablespoon Lemon Juice
- 1-½ teaspoon Dijon Mustard
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- ½ teaspoons Kosher Salt
- Freshly Ground Black Pepper, To Taste
Preparation
Wash and dry off the endive. Separate the endive so you have individual spears. Set them aside.
Combine all of the salad ingredients except the endive in a bowl. In a separate bowl whisk together the dressing ingredients. Pour the dressing over the salad ingredients and fold together until everything is coated in the dressing.
Spoon a couple teaspoons of the chicken salad into each endive spear and set the spears on a platter. Serve the chicken salad endive spears immediately or store in the fridge until you are ready to serve them.
