Chicory boats with curried chicken salad

Preparation – 15 minutes

Fill a pan with water and bring to a boil. Add in 2 chicken breasts and lower the heat. Let the chicken breasts cook all the way through.

Remove the chicken breasts from the water and let cool down to room temperature. Pull the meat apart using 2 forks and add into a deep bowl.

Peel 2 clementines and loosen all the segments. Slice into as fine as possible cubes or chunks using a (chefs) knife.

Finishing up the chicory boats with curried chicken – 5 minutes

Add in 3 tablespoons of crème fraîche, 1½ tablespoon mayonnaise and 2 teaspoons of curry powder to the pulled chicken. Stir well.

Add in the finely sliced clementine and season using salt and pepper. Stir well again.

Wash the chicory or endive with cold water and remove the outer leaves. Cut off the hard stems and divide the chicory leaves over a large plate or serving dish.

Scoop some of the curried pulled chicken salad onto the inside of the chicory. Repeat this step for the remaining leaves and serve directly. Enjoy!