Chicken challenge Day 2 – Endive and chicken salad with blue cheese, dates and candied walnuts

It is day 2 of the chicken challenge and tonight I have made a really scrumptious salad.  Great on its own or served as a shared platter or side dish.  I love endives and if you are not that keen on them, this recipe might just change your mind.  It is an explosion of bitter, sweet, sour and salty with lots of different textures.

Here is the link to the candied walnuts.  It is easy enough to make and any leftovers can be stored for another days use.

You’ll need

  • 1 x skinless chicken breast
  • ½ x cup apple cider, the rest is for you.
  • 2 x Tbsp apple cider vinegar
  • 1 x tsp lemon juice
  • 1 x tsp Dijon mustard
  • 1 x Tbsp vegetable oil
  • 1 x Tbsp olive oil
  • ½ x tsp salt
  • ¼ x tsp black pepper
  • 2 x heads off endives, trim the bottom and peel off the leaves one by one. When you get to the core, slice it in halve.
  • Handful of baby leave mix
  • ¼ x Granny smith apple, sliced thinly with a mandolin and then julienned.
  • ¼ x cup candied walnuts
  • 4 x fresh dates
  • 1 Tbsp pomegranate aerials (optional)
  • 50g x blue cheese or to taste


  1. • For the chicken
  2. Season chicken on both sides with salt and pepper.
  3. Place in a small skillet and pour in the cider. Cover and cook over medium heat until chicken is cooked through. Depending on the size of your chicken, this should take approximately 20 minutes.
  4. Remove the chicken in a place in a shallow bowl. Increase heat to high and bring cider to a boil. Cook until you have a syrupy consistency.
  5. Pour over chicken. Allow to cool completely and then cut into bite-size pieces.
  6. • For the vinaigrette
  7. Combine vinegar, lemon juice, mustard, salt and pepper in a glass jar with a lid. Shake until salt has dissolved and then add the 2 oils and shake again until blended and thickened.
  8. • For serving
  9. Place your endive leaves on a plate, scatter with baby leave mix.
  10. Arrange the chicken pieces on top followed by the apple slices.
  11. Pour over the vinaigrette and try to have a bit on every endive leave.
  12. Lastly add the candied walnuts, blue cheese and pomegranate aerials.

Tips :

If the outer skin of your dates are a little hard, place them in boiling water for about 10 minutes and then drain. This will soften the outer skin and plump them up a bit.

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