Chicory boats with curry chicken salad
Our chicory boats with chicken salad and curry sauce are served with grapes and cress. A real treat as a snack or with an aperitif!
- Chop the chicken breast into small pieces, fry in 1 tbsp of olive oil and season with salt and pepper. Wash and halve the grapes. Set both aside.
- For the curry sauce, blend the sour cream, Hermesetas, lemon juice, curry powder, garlic, salt and pepper using a stick blender until you have a smooth sauce. Pour the curry sauce over the chicken pieces and mix well.
- Wash the chicory, cut off a piece at the bottom and separate the leaves. Chop the chicory heart into strips and add to the chicken salad together with half the grapes. Mix well.
To serve, divide the chicken salad between the chicory leaves and garnish with the cress and remaining grapes.
Clove of garlic (small)
Salt & pepper