Citrus Fennel Chicken Salad Endive Boats With Goat Cheese, Asparagus And Pecans
From choclytcandy 15 years agoIngredients
- 2 boneless skinless chicken breasts, cooked and shredded shopping list
- 1 teaspoon kosher salt shopping list
- 1/4 teaspoon fresh cracked black pepper shopping list
- 1/4 teaspoon Lawry’s garlic salt with parsley shopping list
- 1/4 teaspoon dry thyme shopping list
- 1 Cup mayonnaise shopping list
- 1 1/2 Tablespoon Dijon mustard shopping list
- 3 Tablespoons fresh squeezed orange juice (about 1/2 an orange) shopping list
- 1/4 Cup fresh chopped fennel shopping list
- 1/4 Cup chopped pecans shopping list
- 2 heads Belgian endive, leaves separated shopping list
- 1/2 Cup crumbled goat cheese shopping list
- 1/2 Cup asparagus tops, steamed until fork tender and trimmed shopping list
How to make it
- 1. Place chicken, salt, pepper, garlic salt, thyme, mayonnaise, dijon, orange juice, fennel and pecans into a large bowl. Mix until well combined.
- 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.
- 12 servings
People Who Like This Dish 1
- reddevil Hudson Falls, Ny
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