Chicken and Crunchy Slaw in Endive Leaves

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Slaw:
  • 1 medium carrot
  • 1/2 small fennel bulb
  • 1/8 of a small red cabbage (about 3 ounces)
  • 3 tablespoons chopped fresh chives
  • 1/4 cup dried cranberries
  • 1 store-bought rotisserie chicken breast, finely shredded or chopped to yield 1 cup of meat
  • Dressing:
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons sour cream
  • Zest of 1 large lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 Belgian endive spears, leaves separated
Directions
Watch how to make this recipe.
  • For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.

  • For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.

  • Pour the dressing over the cabbage mixture and toss to combine.

  • Spoon the filling into the endive leaves and serve.


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    This recipe is featured in:

    Winter Entertaining Guide