These Chicken Lettuce Boats are both pretty and refreshing. I like to serve these chilled on a warm summer’s afternoon. The creamy coconut dressing combined with crunchy grapes and celery and tender chicken make for a memorable bite.
Note: Do you have leftover chicken breast from last night’s dinner? This recipe is the perfect way to breath new life into day-old, cooked chicken.
1 can (13.66oz) coconut milk, full fat
¼ cup fresh cilantro, chopped
1 tablespoon apple cider vinegar
⅛ teaspoon garlic powder
½ teaspoon Lemon Zest
dash of sea salt
dash of black pepper
1 cup celery stalks, chopped
1 cup Red Grapes, chopped
½ cup Raw Pecans, finely chopped
1 Green Apple, finely chopped
1 can (4 oz) green chiles
1 pound roasted chicken
5 heads endive
Combine the coconut milk, cilantro, vinegar, coconut oil, garlic powder, lemon zest, lemon juice, sea salt, and black pepper in a bowl. Mix well.
Combine the celery, grapes, pecans, apple, chiles, and chicken in a large bowl. Pour the cream sauce over the chicken mixture and mix well. Spoon the chicken mixture into endive cups. Enjoy!
Calories: —
Fat: —
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Sodium: —
Fiber: —
Protein: —
Sugar: —