Chicken and Crunchy Slaw in Endive Leaves
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 13
- Cholesterol
- 36
- Sodium
- 534
- Total: 15 min
- Prep: 15 min
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
- 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.