Easter is almost here! Do you have any childhood memories of Easter? One of my favorite memories is of our family going to church early Sunday morning and my sister and I getting all dressed up in our Easter dresses (my sister more reluctantly). I remember one year I even had an Easter hat that I thought was the greatest thing ever, now days I wouldn’t be caught dead in it! After church we would come home and eat hot cross buns that my mom made every Easter. After breakfast she would make us go to our bedrooms while she would go out in the backyard and hide the eggs we had dyed the day before. My sister and I could hardly stand the anticipation as we waited with our Easter baskets in our hands. When she finally had all the eggs hidden she would come get us and we would race to the backyard and see who could find the most. It was always so much fun, and after all who doesn’t love a good Easter egg hunt?! Aside from the egg hunt I also loved all the food and candy at Easter. We always had ham which I enjoyed because it was about the only time of year my mom would make one. There were also lots of delicious salads, homemade rolls, and beautiful spring time desserts. This year we will be having Easter brunch with my Aunt, Uncle, Cousins, and my Aunt’s family. Even though my parents and sister won’t be there I am still excited for all of the company and great food. Since my husband and I will be stuffing ourselves with amazing brunch food, I decided something lighter for dinner would be best. This Chicken Salad in Endive Spears along with a couple other side dishes and of course a tasty dessert will be the perfect dinner for the two of us.
I love chicken salad! I love the creaminess of the dressing, the crunch of the celery and pecans, and the sweet, tart chewiness of the dried cranberries. Normally I serve this chicken salad as a sandwich or on top of a salad, but I wanted to do something a little more fancy for Easter, so endive spears were the answer.
Endive makes a perfect little boat to hold the chicken salad and the spears are nice and crunchy. To make my chicken salad I dice up a couple of cups of chicken breast, chop up a stalk of celery, and toss in some toasted chopped pecans and dried cranberries.
For the dressing I like to keep it light. I use a tablespoon of light mayonnaise and three tablespoons of plain non fat Greek yogurt. I flavor the dressing with dijon mustard, garlic powder, onion powder, lemon juice, salt, and pepper. There is just enough dressing to coat the chicken salad without making it gloppy and swimming in dressing, I like to be able to taste what’s in the chicken salad, not just eat a bowl of mayonnaise.
This Chicken Salad in Endive Spears makes an excellent appetizer to share at your Easter brunch or dinner, or if you are like my husband and I and need something lighter after a food coma inducing brunch, this will be the perfect thing for dinner!