Endive Spears with Walnut Chicken Salad

This recipe serves:  30

1/2 cup dry white wine
pinch of salt
10 black peppercorns
juice of 1 lemon
1 sprig fresh thyme
2 boneless, skinless chicken breasts, about 4 ounces each
1/4 cup non-fat sour cream
1/2 cup seedless red grapes, quartered
1/4 cup diced celery
1 tablespoon chopped fresh parsley
salt and pepper to taste
1/4 cup chopped walnuts
4 endive heads
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let the chicken cool in the liquid.

2. In a large bowl, mix the sour cream, grapes, celery and parsley together.

3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into 1/4-inch pieces, add it to the sour cream mixture and toss. Season to taste with salt and pepper. Refrigerate until ready to serve.

4. Remove the endive leaves from the heads, gently rinse them and drain on paper towels. Fill each leaf with chicken salad and sprinkle with walnuts. Arrange the spears on a platter and serve.

Serving Size: 2 spears

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