| 10 | 15 | 521 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 (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.
| Fruit | 0.5 |
| Meat | 2.6 |
| Vegetables | 2.2 |
