Endive boats with chicken salad are a tasty and light appetizer or snack. They can also be prepared with leftover boiled chicken from the broth or with roasted chicken. These crunchy boats with a bitter taste will delight all your guests.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10-12
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1/2 chicken breast
- 1.76 oz arugula
- 2 heads Belgian endive
- 1 green apple
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 1 pinch salt
- 1.76 oz walnuts
Steps
Cook the chicken breast in a non-stick pan. Let it cool and shred it. Wash the green apple well and cut it into thin slices. In a bowl, combine the chicken, green apple, toasted walnuts, arugula, and one head of finely sliced endive. Grate the lemon zest and squeeze the juice into a small bowl, add oil, salt, and pepper, and mix well. Pour the dressing over the salad and toss gently. Remove the leaves from the remaining endive and arrange them on a plate. Fill the leaves with the prepared salad and serve or store in the refrigerator for up to 2 hours.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
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