Chicken and Crunchy Slaw in Endive Leaves

1. 1

   For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel.

2. 2

   In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.

3. 3

   For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.

4. 4

   Pour the dressing over the cabbage mixture and toss to combine.

5. 5

   Spoon the filling into the endive leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.