Chicken salad in belgian endive is light and super crunchy, a healthy and tasty appetizer. The salad is perfectly balanced with green apples, arugula, and toasted walnuts. With a slightly bitter taste, this appetizer is flavored with a lemon dressing. Belgian endive has white, tender leaves with slightly yellow and green tips. The whiter it is, the less bitter it is. It’s advisable to stuff the endive leaves 2 hours before serving so as not to lose their crunchiness.
Ingredients
Tools
Steps
Cook the chicken breast in a grill pan. Let it cool and fray it. Wash the green apple well and cut it into thin slices. In a bowl, add the chicken, green apple, toasted walnuts, rocket and a thinly sliced endive head. Grate the lemon zest and squeeze the juice into a bowl, add oil, salt and pepper and mix well. Pour the dressing into the salad and mix gently. Remove the leaves from the remaining endive and arrange them on a plate. Fill the leaves with the prepared salad and serve or refrigerate for up to 2 hours.
Cook’s Tips
For the preparation this dish you can also use some leftover roasted chicken.
Recipe variations
You can use also another type of apple.
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Varied doses for servings