Endive Spears with Chicken Salad and Red Grapefruit
1
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
This unusual combination of ingredients is as pleasing to the eye as it is to the palate. Prepare it when tasty ruby red grapefruit is in season.
Ingrédients
Endive
2 head(s), large, Belgian variety, separated into leaves
Grapefruit
1 medium, red variety
Cooked skinless, boneless chicken breast
1 cup(s), chopped
Chives
3 tbsp(s), chopped
Olive oil
2 tsp(s)
Champagne vinegar
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Instructions
1
Set aside 18 of largest endive leaves. Finely chop enough remaining leaves to equal ⅓ cup. Peel and section grapefruit, making supremes. Chop 8 grapefruit sections; set aside. Reserve any remaining grapefruit for another use.
2
Combine chopped endive, chicken, 2 tablespoons chives, oil, vinegar, salt, and pepper in medium bowl. Mound about 1 tablespoon chicken mixture in each endive leaf. Top leaves evenly with chopped grapefruit and sprinkle with remaining 1 tablespoon chives. Arrange on platter and serve.
3
Serving Size: 3 stuffed leaves
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