Grilled Chicken Salad Filled Endive

How to make Grilled Chicken Salad Filled Endive Recipe - from Chef Todd Kussman

Serving Size: 4

Ingredients:
4 chicken breasts, seasoned with your favorite rub
1 1/2 cups mayonnaise
1/2 cups Dijon mustard
1 cup pickle relish
1 tsp curry powder
5–6 green onions, sliced thin
2 hard boiled eggs, diced
Salt and pepper to taste
6–8 bulbs of Belgian endive, base cut and outer leaves peeled away

Method:
Grill seasoned chicken breasts over medium-high heat.

Remove when breasts reach 150 to 160 degrees F and place in refrigerator to cool.

Combine mayonnaise, mustard, relish, and curry powder.

When chicken breasts are fully cooled, cut into small dice.

Fold diced chicken breasts, green onions, and diced egg into the mayonnaise mixture.

Season with salt and pepper if desired and serve in Belgian endive leaves. Also goes well served in dollar rolls or as a tortilla wrap.