I come from a big Italian family — when we get together, we like our pasta. But since our “get-togethers” usually last for several days at my parents house down the shore, it can end up being a lot of pasta. More recently, we decided to make some lighter fare that fell more in line with our Paleo-esque lifestyles so we could enjoy our food and still feel good at the end of the weekend. These endive cups were born out of my sister’s love for chicken salad, which quite frankly seems to be genetic.
Further Food Nutritionist Commentary:
If you are an individual with heart disease or high cholesterol, choose reduced fat yogurt instead of full-fat as this will lower the amount of saturated fat for the recipe.
By Alex Lane MS, RDN/LD
Chicken Salad Endive Spears
6 endive heads, split into cups
1/3 cup Primal Kitchen avocado mayo
1/3 cup organic, full-fat greek yogurt
2 stalks organic celery (chopped)
3 shallots (chopped)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon coconut aminos
3 cups of shredded chicken breast, organic
1/4 cup crushed walnuts (optional, for garnish)
1/8 cup dried cranberries (optional, for garnish)
1. Separate endive leaves and arrange on platter.
2. In a separate bowl, combine mayo, yogurt, celery, shallots, and spices to form a creamy dressing.
3. Add chicken to bowl and cover completely in dressing, adding more yogurt and/or mayo if you find that it is too dry.
4. Spoon mixture into endive cups.
5. Sprinkle walnuts and cranberries over endive cups to garnish.
Per Serving: Calories: 354 g; Total Fat: 18 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 3 g; Cholesterol: 79 mg; Sodium: 704 mg; Potassium: 1844 mg; Carbohydrate: 23 g; Fiber: 17 g; Sugar: 4 g; Protein: 30 g
Nutrition Bonus: Vitamin A: 225%; Vitamin C: 59%; Calcium: 31%; Iron: 30%;
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