Endive Spears with Curried Chicken Salad Recipe

Servings: 24

These self contained hors d'oeuvres offer an eye catching presentation as well as an exciting combination of flavors.


  • 3 large heads of endive
  • 1 Tbsp. lemon juice
  • 1/3 cup mayonnaise
  • 1/2 cup plain, whole milk yogurt
  • 2 Tbsp. curry powder
  • 1 tsp. fresh chopped ginger root
  • 1 clove garlic, minced
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. honey
  • Salt and pepper
  • 3/4 lb cooked skinless, boneless chicken breast, chopped fine
  • 1/3 cup thinly sliced scallions
  • 1 small celery stalk, finely chopped
  • 2 Tbsp. chopped fresh cilantro
  • 1/3 cup toasted walnuts, finely chopped
  • 1/4 cup dried currants, rehydrated in warm water and then drained
  • 1/2 cup red seedless grapes, halved


  1. Remove long, whole spears from the heads of endive, trimming away the bottom of the head to release more as needed. You need at least 24 nice looking spears.
  2. Toss the endive leaves in first Tbsp. of lemon juice to prevent browning.
  3. Combine mayonnaise, yogurt, curry powder, ginger, garlic, remaining Tbsp. lemon juice, honey, and salt and pepper to taste.
  4. Add chicken, scallion, celery, cilantro, walnuts, and currants and stir gently to combine.
  5. Adjust seasoning as needed.
  6. Place a bite sized portion of chicken salad in the bottom 1/4 of each endive spear and garnish with a grape half.
  7. Arrange in a circular pattern on a platter and serve.

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