|15 min||0 min||2|
|2 chicken breast (196 g)||Chicken breast, boneless, skinless, grilled (or 3-4 cups of leftover roasted chicken)|
|1 medium||Apple (chopped)|
|1 small pepper(s)||Red bell pepper (diced)|
|2 bunch||Green onion, scallion, ramp (minced)|
|1/3 cup||Coconut cream (separate the cream from the liquid can of whole fat coconut milk by placing in the fridge for an hour then skip off the top - or can use 1/4 cup facto-fermented mayo)|
|1 tsp||Apple cider vinegar (a splash or lime juice)|
|2 tsp||Curry powder|
|1 pinch||Sea salt (to taste)|
|1 dash||Black pepper (to taste)|
|1 endive(s)||Belgian endive (for wrapping)|
1. Prepare all ingredients as directed.
2. Combine ingredients in a bowl and mix together.
3. Serve on endive or use lettuce as a wrap.
Pairs wonderfully with bitter endive…but also REALLY yummy served in the cavity of an avocado.