Curried Chicken Salad in Endive Boats

   This weeks summer time inspired theme is Happy Hour at the Lake; easy snacks for a picnic on a lake side shore that go great with some adult beverages.  

 There are so many different things you can do with curry; curry chicken salad, curried salmon, curried chicken with Greek yogurt sauce.
   On this blog there are many recipes that are a little bit similar that all involve curry and usually some kind of chicken that I poach before hand.
   This recipe was inspired by the curry chicken boats at recipe runner
but I wanted to add something to make it a little sweeter; I love sweet with the curry, something like mango or golden raisins. Adding just a little Mango Chutney was the prefect fit.
I like poaching the chicken, one because it’s easy and two because why add the extra fat of cooking it in oil first?
I like using Greek Yogurt rather than Mayonnaise as this makes it way easier to take on a picnic or to lake side happy hour.

2 chicken breasts, poached
1/2 cup Greek yogurt
1 rib celery
1 green onion
1 tab curry powder
2 tab mango chutney
juice of 1/4 lime
1/2 cup cashews

3 endives

Shred the chicken into chunks. Slice the onion and celery fine. Mix the mango chutney, Greek yogurt, lime and curry powder. Fold this into the chicken, celery and onion. Add the cashews last.
Spread all this in the Endive leaves.