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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.

mo's lunch

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

brandon and moPhoto

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

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1 comment

1 Lori Vento { 01.09.15 at 11:43 AM }

You are an amazing auntie! I know your niece was thrilled that you took the time and effort and shared your passion for cooking and love for her to create this part of her incredible day. What a wonderful memory for you both!

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