Citrus Fennel Chicken Salad Endive Boats With Goat Cheese, Asparagus And Pecans

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Picky Palate
Nutrition per serving    (USDA % daily values)
CAL
151
FAT
32%
CHOL
12%
SOD
30%

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Ingredients for 12 servings

2 boneless skinless chicken breasts, cooked and shredded

1 tsp kosher salt

1/4 tsp fresh cracked black pepper

1/4 tsp Lawry’s Garlic Salt with Parsley

1/4 tsp dry thyme

1 cup mayonnaise

1 tbsp Dijon Mustard

3 tbsp fresh squeezed orange juice (about 1/2 an orange)

1/4 cup fresh chopped fennel

1/4 cup chopped pecans

2 heads Belgian endive, leaves separated

1/2 cup crumbled goat cheese

1/2 cup asparagus tops, steamed until fork tender and trimmed