Herbed Chicken And Vegetable Endive Boats

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!

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.