I loved the way this appetizer looked when it was plated on a serving tray. Sort of retro, I thought.
Here is a recipe for an AIP appetizer that you may want to serve at your next party (or just have around the house for when you and your loved ones are hungry):
Chicken Salad in Endive Leaves:
2 whole endives (or enough to have about 20 leaves)
1-2 lbs. cooked chicken thighs, cooled and finely chopped (I prefer to cook chicken with a Tbs. ghee and a tsp. of sea salt on low heat in a sauce pan with the lid on. This method keeps the chicken tender.)
1 carrot, peeled and finely chopped
2 celery stalks, finely chopped
2 Tbs. olive oil
1/2 cup of fresh parsley, finely chopped
Juice of 1/2 lemon
Sea salt to taste
In a large mixing bowl, add the olive oil, lemon juice and sea salt and mix with a whisk until sea salt is dissolved. Add the rest of your ingredients (cooked chicken, carrot, celery and parsley). Toss with a baker’s spatula until it is evenly coated by the olive oil and lemon juice.
Peel the leaves of your endive and pat dry with a paper towel. Fill each leaf with the chicken salad. If you have leftover chicken salad, just add it to a bowl and place in the middle of a serving tray. Arrange the stuffed leaves around the bowl and there you have it! A simple and delicious AIP appetizer that you can enjoy and share with your loved ones.