dish
Endive Spears with Walnut Chicken Salad

30
Serves
33
Calories
10
Nutrients
9
Vitamins

Ingredients

1/2 cup dry white wine
pinch of salt
1 sprig fresh thyme
1/4 cup non-fat sour cream
1/2 cup seedless red grapes , quartered
1/4 cup diced celery
1 tablespoon chopped fresh parsley
1/4 cup chopped walnuts

Cooking Instructions

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

Nutrition Information

Number of Servings: 30
Calories
33
Protein
4 g
Total Carbohydrate
2 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
1 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
9 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
50 %
Percent Calories from Carbohydrate
21 %
Percent Calories from Fat
19 %
Vitamin A
483 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
3 mg
Vitamin D
2 IU
Folate
2 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
19 mg
Iron
0 mg
Phosphorus
35 mg
Potassium
63 mg
Sodium
62 mg
Zinc
0 mg