I was so excited when Clare from the California Farm Water Coalition e-mailed me last week asking if I would like some delicious California Walnuts for “National Walnut Day” today!
Of course I said yes and began contemplating what I was going to make with these delicious nuts!
I decided I wanted to make a cold chicken salad that could be served as an appetizer. Now being the Little Leopard Book, I didn’t want to make just any ‘ol chicken salad, so I decided to make it Thai with my favorite Peanut Sauce that I put on just about everything!
Inspired by endive filled appetizers I had at a bridal shower last weekend, I placed the chicken salad on endive spears for a beautifully presented dish that would make the perfect party “finger food” for any gathering!
- 2 cups chicken breast (cooked and shredded)
- 1/2 cup cabbage (shredded)
- 1/3 cup carrots (shredded)
- 1/3 cup walnuts (chopped)
- 1/4 cup thai peanut sauce (click link for recipe)
- 1 lb endive spears
- 2 tbsp cilantro (chopped)
- 2 tbsp green onions (chopped)
- 1 lime (sliced)
Combine the chicken, cabbage, carrots and walnuts in a medium mixing bowl.
Next, add the peanut sauce and mix well.
Spoon the chicken salad into the endive leaves, then top with the cilantro and green onions.
Serve with lime wedges for squeezing over the salad filled spears!
This dish is served cold, making it perfect for summer get-togethers!
These hand held little treats are full of flavor and so easy to make!
Thank you to the California Farm Water Coalition for the delicious California Walnuts!
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Use gluten-free soy sauce in the peanut sauce to make this recipe gluten free.