*Peanut-Curry Chicken Salad on Endive
Earth Balance Crunchy Peanut Butter, 16oz._THUMBNAIL
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Fage 0% Greek Yogurt, 17.6oz_THUMBNAIL
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Mark & Stephen's Peach Jalapeno Jam, 12oz._THUMBNAIL
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Organic Green Onion, ea._THUMBNAIL
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Organic Lime, ea._THUMBNAIL
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Thai Kitchen Red Curry Paste, 4oz_THUMBNAIL
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Peanut-Curry Chicken Salad on Endive Leaves

  • 6 cups water
  • 2 tsp salt
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup Mark & Stephen's Peach Jalapeno jam
  • 1/4 cup plus 2 TB plain Greek yogurt
  • 3 TB crunchy peanut butter
  • 1 TB fresh lime juice
  • 1 1/2 tsp. red curry paste
  • 1/4 cup chopped green onions for garnishing, green part only
  • 6-8 Belgian Endive heads, washed and leaves separated. Need approx. 48 leaves

Heat water and 1 1/2 tsp of the salt in a medium saucepan over medium-high heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate to cool.
Finely cop and season with the remaining 1/2 tsp salt. Mix the jam, yogurt, peanut butter, lime juice, and curry paste together in a medium bowl.  Add the chicken and mix well.
Place 1 heaping teaspoon on the chicken salad in each endive leaf and garnish with onions.  

Yields 48

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