AIP Recipe: Chicken Salad in Endive Leaves


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.

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