Belgian endive is like the Ritz cracker of the produce word: endlessly versatile and you can top it with pretty much anything. The difference? It has 100 percent fewer calories.
If you made my peanut dip last month, you’ll notice this sauce looks familiar—it’s one in the same! Lots of flavor for a manageable amount of calories, so when it’s tossed with light, healthy vegetables and then placed on another light healthy vegetable, you’re in for a visually appealing, high protein, low calorie snack that you can reach for again and again.
Thai Peanut Chicken in Belgian Endive
For the peanut sauce
½ c. light coconut milk
½ c. peanut butter
1 tbsp. rice vinegar
1 tbsp. honey
1 tsp. soy sauce
1 tbsp. fresh grated ginger
1 tbsp. minced garlic
½ tsp. crushed red pepper
2 tbsp. minced cilantro,
For the rest
4 c. shredded cooked rotisserie chicken
1 ½ c. match stick carrots
1/3 c. minced red onion
½ c. chopped cilantro, plus leaves for garnish
4 Belgian endive, leaves removed
1. Combine all ingredients for sauce and whisk until smooth. Cover and refrigerate. May be made up to 48 hours in advance.
2. Mix sauce with chicken, carrots, onion and cilantro. Spoon into endive leaves and top with cilantro leaves. Cover and refrigerate until ready to serve, up to 6 hours.
Per serving (two pieces): 162 calories, 7.7 fat grams (including 3 grams saturated fat), 29 milligrams cholesterol, 122 milligrams sodium, 9.6 grams carbs, 5.4 grams dietary fiber, 3.2 grams sugar, 15 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.