THAI PEANUT CHICKEN SALAD IN ENDIVE LEAVE
Debra Mozill
ingredients
- 4 to 5 heads of Belgian endive (about 16 ounces endive)
- Peanut Sauce
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped onion
- 1 packed tablespoon minced fresh ginger
- 1 packed tablespoon minced fresh garlic
- 1/4 teaspoon dried red pepper flakes
- 1 tablespoon sugar
- 1 tablespoon + 2 teaspoons soy sauce
- 1 tablespoon fresh lime juice
- 1/4 cup coconut milk (not light coconut milk)
- 1/4 cup natural chunky peanut butter
- 2 tablespoons chopped cilantro + cilantro leaves for garnish
- 1 1/2 cups finely chopped cooked chicken
directions
- 1
To make sauce: Heat the oil in a small skillet over medium heat. Add the onion, ginger, garlic and pepper flakes. Saute until the onion is soft and lightly browned, about 5 minutes. Cool slightly.
- 2
Combine the sugar and soy sauce in a medium-size bowl. Stir in the lime juice, coconut milk, peanut butter, cilantro and onion mixture until well mixed. (Sauce may be refrigerated overnight.)
- 3
When ready to assemble, stir in the chicken.
- 4
To assemble: Cut the stem end off the endive and discard any brown outer leaves. Gently pull off the leaves. You will need to cut the stem end several times in order to loosen the inner leaves. Spoon the chicken salad into leaves.
- 5
Arrange the widest leaves around the outer edge of a round platter with concentric circles of smaller leaves toward the center. (Platter may be tightly covered with plastic wrap and refrigerated up to 8 hours.)
- 6
Garnish the center of the platter with cilantro leaves. Yields about 48 appetizers
- 7
Hints
- 8
-- To save time, purchase a rotisserie chicken from your local supermarket.
- 9
-- If the sauce becomes too thick after being refrigerated, thin with 1 to 3 teaspoons of chicken broth.
Source: Debra
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