kabobs and spears

The recipe that follows, along with these easy kabobs (dressed with purchased balsamic vinaigrette) are last of the dishes that I served at my niece’s bridal party lunch.

I must say, it was the most beautiful wedding I’ve ever been to. Congratulations Maureen and Brandon! xoxo

Photo

Asian Chicken Endive Spears

• Dressing
• 1/4 cup seasoned rice vinegar
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 garlic cloves, peeled and minced
• 2 teaspoons ground ginger
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste
• Salad
• 1 pound cooked chicken breasts or rotisserie chicken, minced
• 3 cups shredded slaw mix
• 3 carrots, peeled and shredded
• 1/2 cup slivered almonds, divided
• 5 heads Belgium endive, separated into spears
• Fresh cilantro leaves

Dressing: In a small bowl, whisk together the vinegar, oil, soy sauce, sesame oil, garlic, ginger, and pepper. Taste and season with salt.

Salad: In a large bowl, toss together the chicken, slaw mix, and carrots. Add the dressing and toss to coat well.

Chop 1/4 cup of the slivered almonds and stir into the chicken mixture.

Fill each endive spear with the salad mixture. Place on a serving tray and sprinkle with the remaining 1/4 cup slivered almonds and the cilantro leaves.

Makes 35 to 40 spears