Makes a great chicken salad sandwich too, like this one pictured on ciabatta bread from Georgestown Bakery on the corner of Hayward Ave and Maxse Street.
Serves 4. Can be served either warm or cold.
2 endives
4 cups baby spinach
4 boneless skinless chicken breasts
1 clove minced garlic
3 tablespoons olive oil
Salt and pepper to season
Pan fry the chicken breasts over medium heat in the olive oil and garlic until fully cooked; about 5 minutes per side. Let rest for a few minutes, then chop in cubes. Toss with:
4 tablespoons chopped red onion
4 tablespoons chopped red pepper
¼ cup black olives
Add the lemon savoury dressing and combine well serve on individual endive leaves on a bed of spinach with garlic croutons. Garnish with toasted almonds if desired.
For the garlic croutons simply rub thin sliced French baguette with a freshly sliced garlic clove and brush with olive oil. Toast under the broiler for just a couple of minutes until golden brown.
Also makes a great chicken salad sandwich on ciabatta bread with endive and sliced tomatoes.
Lemon Savoury Dressing
1 egg yolk
1 clove minced garlic
½ teaspoon salt
1/2 teaspoon dry mustard powder
½ teaspoon sugar
Pinch cayenne pepper
Juice of one lemon
1 tablespoon finely grated lemon zest
2 tablespoon dry savoury
1/2 cups olive oil
2 tablespoons hot water