|Rather drunken looking appetizers|
3 boneless skinless chicken breasts
1/2 cup of mayonnaise
Juice of 1 lemon
1 tablespoon of curry powder (or more to taste)
Small handful of chopped coriander
1/3 cup of chopped cashews
1/3 cup of chopped green grapes
Separate all the leaves of the endive and put in a plastic bag until you are ready to serve
Poach the chicken by placing in a pot of salted water bring to a simmer and cook until cooked through about 10 to 15 minutes depending on the size of the breasts.
Remove them from the now very tasty chicken stock for making a healthy soup for lunch while you continue to cook considerably less healthy food for the evening.
Chop the chicken into small chunks then mix with the remaining ingredients and store in the fridge until ready to serve, along with the separated endive leaves.
To serve spoon a dollop into each leaf and place on a platter.
|Part of the buffet table|
All I did with the chicken wings is roast in the oven until golden then tossed in hot sauce, easy and good.