Chicken Salad with Pears, Bacon and Avocado
“This recipe will serve you well for many spring occasions. It would be a perfect addition to an Easter or Mother’s Day brunch, or make a lovely appetizer for a baby or bridal shower. Use store-bought rotisserie chicken and this lovely recipe will come together in under 30 minutes.” – Hilary Finch Hutler, Tummyrumblr
- 2 heads Belgian endive
- 4 pieces thick-cut bacon, cooked crispy and chopped
- 1 ½ cups cooked chicken breast, diced
- 2 firm ripe Anjou USA Pears, diced
- 1 ripe avocado, diced
- ¼ cup shelled pistachios, roughly chopped
- 1 tablespoon mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon salt
Trim the bases from the endive and separate the leaves. Set aside until ready to use. Combine the remaining ingredients in a large bowl, setting aside 1 tablespoon each of the bacon and pistachios for garnish if desired. Gently toss the ingredients together until just combined. Spoon the mixture into the individual endive leaves and arrange on a large platter, leaning the leaves up against one another to steady them. Lastly, sprinkle the remaining bacon and pistachios over the stuffed endive for garnish.
- Serving Size: 2 Cups (163g)
- Calories: 140
- Fat: 8g
- Carbohydrate: 9g
- Dietary Fiber: 5g
- Dietary Fiber: 12g
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