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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
- 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
- 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.
- 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.
- Arrange endive leaves on a platter. Fill leaves with bean sprouts mixture. Top with chicken then drizzle peanut sauce over top. Garnish with peanuts.
- 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
- Saturated Fat Content 0 g
- Sodium Content 55 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g