Chicken Salad in Endive

Recipe By Garth Lamson
Category Appetizers; Atkins; Low Fat; Low-Cal; Sandwiches
Main Ingredient Chicken
Cuisine Style American
Yield 4 Serving
Preparation Time 5 min
Cooking Time None
Equipments Cutting Board; Knife; measuring cups; measuring spoons; Mixing Bowl

7 oz Chicken, cooked, shredded
2 tbsp Red onion, finely chopped
3 tbsp Mini Sweet Peppers, finely chopped
1 tsp Parsely, finely chopped
2 tbsp Mayonnaise
1/2 tsp Mustard, yellow
Salt & pepper, to taste
1 head Green Endive, leaves broken away
Parsely, extra for garnish, optional
This is a really nice addition to any meal, or as a meal by itself. Endive is not only pretty but a great source of fiber.

1. Shred your cooked chicken into a bowl. Add in your other ingredients up to the endive. Taste and season as needed.

2. Wash and dry your endive. Break off the leaves and use as little serving spoons for your salad. Put a bit in each endive leaf or you can just serve your salad in a bowl and give your guest the endive to scoop out what they want.
Per Serving: 137 Calories; 5 g Fat; 0.93 g Sat Fat; 44 mg Cholesterol; 125 mg Sodium; 7 g Carb; 4 g Fiber; 17 g Protein.

I like to add to the plate some fresh cheese, maybe some pickles. It makes a fantastic lunch or apetizer. Sometimes, I like to do this dish and add cheese on top. Zap under the broiler for a few seconds. Yum!

Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.

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