Endive Chicken Apple Walnut Salad with
a Citrus Vinaigrette
Recipe
provide by The Prickly Pair, Inc.
4 chicken breasts, boiled, chilled, and diced
1 cup celery, diced
1 cup walnuts, chopped
1 cup granny smith apple, diced
1 cup mayonnaise
Kosher salt, to taste
Freshly ground black pepper, to taste
16 endive leaves, rinsed and dried
Citrus Vinaigrette, recipe follows
Combine diced chicken, celery, walnuts, apples, and mayonnaise
in a medium bowl and stir together to fully incorporate. Season
with salt and pepper.
Spoon chicken salad into endive leaves and drizzle with the citrus
vinaigrette. Garnish with a sprinkle of orange zest. Enjoy!
Citrus Vinaigrette:
1 orange, juiced
1 ruby red grapefruit, juiced
4 tablespoons honey
1 tablespoon Dijon mustard
Extra virgin olive oil, as needed
Kosher salt, to taste
Freshly ground black pepper, to taste
In a small bowl, whisk together the citrus juices, honey, and
Dijon mustard. Slowly drizzle in the extra virgin olive oil
until desired consistency. Season the vinaigrette with salt
and pepper and drizzle over endive leaves.
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