Citrus Fennel Chicken Salad Endive Boats With Goat Cheese, Aspa

Name: Citrus Fennel Chicken Salad Endive Boats With Goat Cheese, Aspa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters asparagus tops, steamed until fork tender and trimmed; 2 heads belgian endive, leaves separated; 1 Tbsp Dijon Mustard; 59 milliliters fresh chopped fennel; 0 teaspoons Lawrys Garlic Salt with Parsley; 118 milliliters crumbled goat cheese; 1 teaspoon kosher salt; 237 milliliters mayonnaise; 3 Tbsps fresh squeezed orange juice (about 1/2 an orange); 59 milliliters chopped pecans; 0 teaspoons fresh cracked black pepper; 2 boneless skinless chicken breasts, cooked and shredded; 0 teaspoons dry thyme

Citrus Fennel Chicken Salad Endive Boats With Goat Cheese, Aspan is a gluten free recipe with 12 servings. One serving contains 194 calories, 6g of protein, and 18g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have kosher salt, fennel, thyme, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.