2boneless skinless chicken breastscooked and shredded
1tspkosher salt
1/4tspblack pepper
1/4tsp garlic salt (I use Lawry's Garlic Salt with Parsley)
1/4tspdried thyme
1cupmayonnaise
1 1/2tbspDijon mustard
3tbsporange juicefreshly squeezed (about 1/2 an orange)
1/4cupfennelfreshly chopped
1/4cupchopped pecans
2headsBelgian endiveleaves separated
1/2cupgoat cheesecrumbled
1/2cupasparagus tipssteamed until fork tender and trimmed
Instructions
Place chicken, salt, pepper, garlic salt, thyme, mayonnaise, dijon, orange juice, fennel and pecans into a large bowl. Mix until well combined.
Place endive leaves onto a serving plate. Place crumbled goat cheese inside each of the leaves then top with chicken salad. Place asparagus tips onto each endive boat. Serve immediately or chill until ready to serve.