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Jim Coleman Recipes

Grilled Southern Smoked Chicken Salad with Endive, Carolina Shrimp, and Yogurt-Walnut Dressing

For this recipe you will need:

For the dressing:

  • 1 cup plain yogurt
  • Juice of ½ lemon
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ¼ cup walnut oil

For the salad:

  • 3 tablespoons olive oil
  • 16 extra-large fresh shrimp (about 1 pound), peeled and deveined
  • 1 pound cooked, smoked chicken breast meat
  • 6 heads Belgian endive, washed
  • 24 walnut halves
  • 1 bunch of fresh chives, finely chopped (about ¼ cup)

To prepare the dressing, place the yogurt in a mixing bowl and whisk in the lemon juice. Add the salt and pepper and slowly add the walnut oil in a steady stream, while whisking. Set aside.

To prepare the salad, heat the olive oil in a large skillet and sauté the shrimp over high heat, while stirring often, for 2 or 3 minutes, or until lightly browned and medium-rare. Transfer the shrimp to a bowl and let them chill in the refrigerator. Cut the chicken into long strips and keep refrigerated.

Reserve 1 head of endive. Cut ¼-inch off the bottom of the remaining heads and then cut in half lengthwise. Cut each half head of endive into long, julienne strips and transfer to a mixing bowl. Add the walnuts, shrimp, and chicken. Add the dressing and toss well to combine. Arrange 3 or 4 endive leaves from the reserved head on a platter, place the shrimp and chicken mixture on top, and garnish with the chives.

Tip: Smoked chicken is available at most high-end grocery stores. It's fine to substitute roast chicken, although the flavor will be different and not as intense.



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