Thai Chicken Endive Boats

Impress your guests with these mouthwatering endive boats - with only 35 minutes of work! Bean sprouts, carrots and cilantro are tossed with seasoning then topped with chicken breast and creamy peanut sauce to make the ultimate exotic appetizer.
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Asian chicken salad recipe

Thai Chicken Endive Boats

  • Duration
  • Cook Time
  • Prep Time
  • 18Servings

Ingredients

  • 1 5-oz boneless, skinless chicken breast
  • 1/8 tsp sea salt
  • 1/8 tsp fresh ground black pepper
  • 1 1/2 cups bean sprouts
  • 1 1/2 cups peeled and shredded carrots
  • 1/2 cup fresh cilantro leaves, chopped
  • 3 tbsp fresh lime juice
  • 1 tbsp grated fresh ginger
  • 1 tbsp natural unsalted peanut butter
  • 1 tbsp reduced-sodium soy sauce
  • 1 1/2 tsp extra-virgin olive oil
  • 1 tsp rice vinegar
  • 2 large endive heads, trimmed and separated into leaves (about 18 leaves)
  • 1/3 cup roasted unsalted peanuts, chopped

Preparation

  1. Preheat oven to 350°F. On a parchment-lined baking sheet, place chicken breast and season with salt and pepper. Bake for 25 minutes or until it reaches an internal temperature of 165°F. Set aside until cool enough to handle, then shred with a fork.
  2. Meanwhile, in a large bowl, combine bean sprouts, carrots, cilantro, lime and ginger. In a small bowl, whisk together peanut butter, soy sauce, oil and vinegar.
  3. Arrange endive leaves on a platter. Fill leaves with bean sprouts mixture. Top with chicken then drizzle peanut sauce over top. Garnish with peanuts.

Nutrition Information

  • Serving Size: 1 endive boat
  • Calories: 42
  • Carbohydrate Content: 3 g
  • Cholesterol Content: 4 mg
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Sodium Content: 55 mg
  • Sugar Content: 1 g