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Recipe by Faigy Grossman

Herbed Chicken and Vegetable Endive Boats

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Meat Meat
Easy Easy
10 Servings
Allergens

No Allergens specified

While I was having my sheitel set, the discussion turned to recipes (of course), and this amazing dressing is the result of that appointment. (Thanks, Reena, love you!) It’s so good, I judged it one-hundred percent Chanukah-party-worthy!

Ingredients

Herbed Chicken and Vegetable Endive Boats

  • 8 ounces (225 grams) chicken breasts, cleaned and cut into small cubes

  • oil, for sautéing

  • salt, for seasoning

  • pepper, for seasoning

  • 1 small zucchini, zoodled or diced

  • 1 small yellow squash, zoodled or diced

  • 1/2 cup roasted red pepper strips, each cut into 3 or 4 pieces

  • endive leaves (optional)

  • 1/4 cup shelled pistachio nuts (optional)

Cilantro Lime Dressing

Directions

Prepare the Herbed Chicken and Vegetable Endive Boats

1.

In a large frying pan, sauté chicken cubes in oil until no longer pink. Season with salt and pepper and transfer to a large mixing bowl.

2.

Place zucchini and yellow squash into pan and add a bit more oil. Sauté until al dente and transfer to bowl with chicken. Add red pepper strips; stir gently to combine.

Prepare the Dressing

1.

Combine all ingredients in a mixing bowl and blend with an immersion blender. If it’s very thick, add a spoonful or two of water to thin out. Drizzle over cooked chicken.

Assemble

1.

Divide zucchini and pepper mixture among small bowls or endive leaves and top with chicken.

Notes:

This dressing is also great for grilled chicken salad. It keeps well in the fridge for up to a week.

Credits

Prop Styling by Shiri Feldman Photography by Felicia Perretti

Herbed Chicken and Vegetable Endive Boats

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