A delightful blend of tender chicken mixed with a creamy curried mayo served on crisp endive leaves, offering a refreshing and slightly spicy bite perfect for a sophisticated appetizer.
Inspired by the fusion of Indian flavors and European presentation, this dish marries the rich and aromatic spices of curry with the crispness of Belgian endive.
2 cups cooked chicken, diced
1/2 cup mayonnaise
1 tablespoon curry powder
1/4 cup chopped green onions
1/4 cup diced celery
1/4 cup golden raisins
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
12 endive leaves
1. In a large bowl, combine mayonnaise, curry powder, and lemon juice. Mix until smooth.
2. Add diced chicken, green onions, celery, golden raisins, salt, and black pepper to the bowl. Stir until all ingredients are well coated with the curried mayo.
3. Cover and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
4. Arrange the endive leaves on a serving platter.
5. Spoon about 2 tablespoons of the curried chicken salad onto each endive leaf.
6. Garnish with additional chopped green onions if desired and serve immediately.
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Endive leaves should be stored separately to maintain their crunch.
This dish is best served cold, and reheating is not recommended due to the mayonnaise content.
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