Chicken and Crunchy Slaw in Endive Leaves

ingredients

4 to 6 servings
 
Slaw
½ small fennel bulbfennel bulb(s) small½
1/8 of a small red cabbage (about 3 ounces)red cabbage, small0.1300
3 tablespoons chopped fresh chiveschives3
¼ cup dried cranberriescranberries, dried¼
1 store-bought rotisserie chicken breast, finely shredded or chopped rotisserie chicken, preferably breast meat, cooked1
1 store-bought rotisserie chicken breast, finely shredded or chopped to yield 1 cup of meatrotisserie chicken, preferably breast meat, cooked1
Dressing
½ cup full-fat Greek yogurtplain greek yogurt½
2 tablespoons sour creamsour cream2
Zest of 1 large lemonlemon(s)1
2 tablespoons lemon juicelemon juice2
2 tablespoons maple syrupmaple syrup2
1 teaspoon saltsalt1
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
3 Belgian endive spears, leaves separatedBelgian endive spears3

instructions

 
Slaw
Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.
Dressing
In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.

Pour the dressing over the cabbage mixture and toss to combine.

Spoon the filling into the endive leaves and serve.
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