INGREDIENTS:3 red endives
3 white endives
4 lettuce leaves
2 green onions, chopped
¼ cup chopped toasted walnuts
4 chicken breasts
2 Tbsp. olive oil
as needed, salt and pepper
4 pitas
Dressing:
½ cup mayonnaise
2 Tbsp. chopped parsley
1 tsp. dried tarragon
1 minced green onion
as needed, salt and pepper
to taste, lemon juice
Garnish:
clusters of red and green grapes
orange slices
white and red endive leaves
fanned strawberriesDIRECTIONS:Rub chicken breasts with olive oil and season with salt and pepper. Grill them on a barbecue grill for about 3 minutes on each side, or until no longer pink inside. Cool chicken breasts and dice them.
Saving some leaves for garnish, chop endives in large chunks, toss chicken and endives with dressing, green onions and walnuts. Cut a half-moon shaped piece from top of pitas and line pitas with lettuce leaves, then stuff them with the endive mixture. Serve on plates with garnish.SERVINGS:4 servingsPHOTO CREDIT:Photo Credit: CVS CALIFORNIA ENDIVE(tm)
