Chicken Belgian Endive And Grape Grain Salad Recipes

CHICKEN, BELGIAN ENDIVE, AND GRAPE GRAIN SALAD

Steps:

• Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

BELGIAN ENDIVE SALAD

Steps:

• Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
• Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
• Place endive in salad bowl. Add dressing and chives. Toss and serve.

BELGIAN ENDIVE AND GRAIN MUSTARD SALAD

Steps:

• Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces. Toast in a small dry skillet until browned and aromatic. Transfer to a bowl to cool.
• In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
• On a large platter, toss together the Belgian endive and watercress. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.

BELGIAN ENDIVE WITH EGG SALAD

Steps:

• Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
• You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
• Cut off and discard the root ends of endive, and separate leaves.
• Rinse leaves under cool running water, then shake dry.
• On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
• Sprinkle each filled leaf with paprika.
• And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.

APPLE, ENDIVE, AND GRAPE SALAD

Steps:

• In a large bowl, whisk together the sour cream, buttermilk, and vinegar; season generously with salt and pepper.
• Cut the apple slices in half crosswise; add to the bowl along with the endives, grapes, and pecans. Toss to combine. Serve immediately.

NUTTY CHICKEN GRAIN SALAD

Steps:

• Put the chicken breasts on a baking tray, drizzle with 1 tbsp olive oil, add seasoning and place under a hot grill for 8 mins or until cooked through. Meanwhile, heat the grains following pack instructions.
• Roughly chop the fruit and nuts. Mix with the grains, 1 tbsp olive oil and seasoning to taste. Mix the hummus with 1 tbsp water, ½ tbsp olive oil and some seasoning. Serve the chicken sliced with the grains and drizzle over the hummus dressing.