Vietnamese Chicken Salad In Red Endive Leaves

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SF Gate


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2 to 3 heads of red endive

1/2 cold cooked chicken, including some of the (gelled) juices (with the fat and skin removed)

1 tablespoon vegetable oil

3 garlic cloves, chopped

3 green onions, trimmed and chopped

1 cup julienned peeled celery root

1 teaspoon shredded fresh ginger

2 tablespoons Thai basil

2 tablespoons chopped cilantro

1/2 red bell pepper, finely diced

Juice of 1 to 2 limes

Salt, to taste

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