Wednesday, January 29, 2014

Buffalo Chicken Endive Boats

I was going to a party last weekend where I was given three pieces of information:  the dish I brought had to be gluten free, everyone was craving hot wings, there were no salads being served.  I came up with this recipe for a "healthier" version of hot wings, and I was surprised with how well the buffalo chicken mixture paired with the endive.  We had to miss the party due to inclement weather, but these amazing little boats did not go to waste!  Enjoy!!

  • 2 skinless boneless chicken breasts, roasted and cubed
  • 2 endive heads
  • 8 oz Hot Sauce
  • 1/4 C reduced fat bleu cheese crumbles
  • 2 T mayonnaise (for an even healthier version, substitute fat free Greek Yogurt)
  • pinch of cayenne pepper
  • pinch of red pepper flake
  1. In a small sauce pan over medium heat, combine hot sauce, cayenne pepper, and red pepper flake. 
  2. Bring to a boil, and then reduce heat to low.
  3. Add cubed chicken and simmer for 10 minutes.
  4. Cool mixture completely.
  5. In a medium mixing bowl, combine chicken mixture with mayo, bleu cheese crumbles, salt and pepper to taste.
  6. Scoop 1-2 T on endive that has been separated. 
  7. Garnish with fresh celery, carrots, and tomatoes.